2 tablespoons butter
½ small red onion, finely chopped
1 fresh chilli, minced (optional)
8 eggs, beaten
1 cup shredded tasty cheese
¼ cup chopped coriander
salt & pepper
4 large flour tortillas
choose one of the following:
BBCC RED CAYENNE CHILLI SAUCE
BBCC GREEN JALAPENO CHILLI SAUCE
BBCC HEAVENLY HABANERO
BBCC SALSA PICANTE
Warm the tortillas.
Melt butter in pan and sauté onion and chilli until softened.
Add eggs and stir gently until partially cooked. Add cheese, coriander and season with salt and pepper.
Place ¼ the scrambled eggs in a warm flour tortilla down the centre. Drizzle with chilli sauce.
Fold in bottom edge, then right side and roll up. Continue with remaining eggs and tortillas.
Wrap a paper napkin around the bottom half of the burrito and eat while moving. Or place on a plate, sit down and consume in a relaxed manner.
Cube 1 large boiled or roasted potato and sauté with the onion and chilli. Add eggs as directed above. Or add pieces of cooked sausage or bacon to the eggs. Try laying slices of avocado in the tortilla and top with eggs and drizzle with sour cream. For an “upscale” version, omit shredded cheese and add smoked salmon and pieces of cream cheese to egg mixture.
For brunch, place a single layer of burritos in a baking dish. Spread with a thin layer of SALSA PICANTE, RED CAYENNE or GREEN JALAPENO CHILLI SAUCE and sprinkle with shredded cheese. Bake for 20 minutes at 180°C or until cheese is melted and bubbly. Garnish with chopped coriander. Mexican pot beans can be served on the side along with a platter of tropical fruits. For a very relaxed brunch, serve with Tequila sunrises or strawberry margaritas.