When I serve my hearty burritos, I like to use a second slow cooker to keep the tortillas warm and pliable. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.
—BETH OSBURN LEVELLAND, TX
PREP: 30 MIN. • COOK: 4 HOURS • MAKES: 10 SERVINGS
1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
18 large eggs, lightly beaten
2 cups frozen shredded hash brown potatoes, thawed
1 large onion, chopped
1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
1 can (4 ounces) chopped green chilies
1 teaspoon garlic powder
1/2 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheese
10 flour tortillas (10 inches), warmed
Optional toppings: jalapeno peppers, salsa or hot pepper sauce
1. In a large bowl, combine the first nine ingredients. Pour half of the egg mixture into a 4- or 5-qt. slow cooker coated with cooking spray. Top with half of the cheese. Repeat layers.
2. Cook, covered, on low 4-5 hours or until center is set and a thermometer reads 160°.
3. Spoon 3/4 cup egg mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Add toppings of your choice.