SERVES 6
TOTAL TIME: 30 minutes
You can substitute whole milk for the half-and-half in this recipe, but the eggs will be less rich and less tender. See the photos that follow the recipe.
|
2 |
tablespoons vegetable oil |
|
8 |
ounces chorizo sausage, cut into ½-inch pieces |
|
1 |
red bell pepper, stemmed, seeded, and chopped into ¼-inch pieces |
|
3 |
scallions, sliced thin |
|
12 |
large eggs |
|
¼ |
cup half-and-half |
|
3 |
tablespoons minced fresh cilantro |
|
4 |
ounces sharp cheddar cheese, shredded (1 cup) |
|
6 |
(10-inch) flour tortillas |
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chorizo and cook until lightly browned, about 3 minutes. Stir in bell pepper and cook until softened and beginning to brown, about 5 minutes. Stir in scallions and cook until fragrant, about 30 seconds; transfer to plate.
2. Whisk eggs and half-and-half together in bowl. Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat. Add egg mixture and cook, using heatproof rubber spatula to push it back and forth, until curds begin to form. Continue to cook, lifting and folding curds from side to side, until they clump in single mound but are still very moist, about 3 minutes. Off heat, gently fold in chorizo mixture, cilantro, and cheddar.
3. Stack tortillas between coffee filters on plate and microwave until hot and pliable, 30 to 60 seconds. Divide egg mixture evenly between tortillas and roll up into burritos. Serve.
VARIATION
HEARTY EGG AND BLACK BEAN BURRITOS
Omit chorizo. Add 1 (15-ounce) can black beans, rinsed, and ⅛ teaspoon cayenne pepper to skillet with scallions and heat through, about 1 minute.