Petit-déjeuner
Breakfast Burrito with Chipotle Crema
35 minPour 4Nutri-Score D€€
D
35 min
35 minBreakfast Burrito with Chipotle Crema
ce qu’il vous faut
Ingrédients
chorizo sausages (casings removed)Viandes4 morceaux
potatoes (diced)Fruits et légumes500 g
eggs (beaten)Produits laitiers2 morceaux
shredded cheese (grated)Produits laitiers150 g
flour tortillasBoulangerie4 morceaux- mayonnaiseÉpicerie100 g
sour creamProduits laitiers100 g- chipotle pepper (from a can, with a little adobo sauce)Épicerie2 morceaux
cilantro (fresh)Fruits et légumes10 g- lime juice (freshly squeezed)Fruits et légumes15 ml
garlic powderÉpices3 g
saltÉpices3 g
black pepper (ground)Épices2 g
oil (for cooking)Épicerie15 ml
par portion
Nutrition
579kcal
- Glucides
- 44 g
- Protéines
- 20 g
- Lipides
- 36 g
ce que vous utiliserez
Ustensiles
Poêle ×2
Blender
Saladier
pas à pas
Préparation
- Étape 1
Cook the chorizo sausages
- Heat a frying pan and cook the chorizo sausages until browned and cooked through.
- Remove the sausages from the pan and set aside.
- Étape 2
Make the chipotle crema
- In a blender, combine the mayonnaise, sour cream, chipotle pepper, cilantro and lime juice.
- Season with salt, pepper and garlic powder.
- Blend until smooth and creamy.
- Étape 3
Cook the potatoes
- In the same pan, cook the diced potatoes until golden and tender.
- Season with salt, pepper and garlic powder.
- Étape 4
Scramble the eggs and add the chorizo
- Add the eggs to the potatoes and scramble.
- Return the chorizo to the pan and mix everything together.
- Sprinkle the cheese over the top and let it melt.
- Étape 5
Assemble and roll the burritos
- Spoon the filling onto the flour tortillas and drizzle with the chipotle crema.
- Roll the tortillas up tightly into burritos.
- Étape 6
Serve
- Serve the burritos with extra chipotle crema on the side.