Egg & Chorizo Burritos with Spicy Pineapple Salsa
User Reviews
4.9
150 reviews
Excellent
Egg & Chorizo Burritos with Spicy Pineapple Salsa
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A protein-packed and spicy Mexican-inspired dish to get your day started.
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Ingredients
- 10 g butter
- 2 eggs
- 30 g chorizo sausage or any other dry sausage
- 1 tortilla
- 50 g cooked rice
- 1 handful salad mix
- 3 cherry tomatoes
- 30 g cream cheese
- 40 g jalapeno and pineapple salsa
Jalapeno & Pineapple salsa:
- 400 g pineapple
- 5-6 tomatoes
- 1 bell pepper
- 40 g pickled jalapenos
- 2 garlic cloves
- 1 small onion
- 1 tsp paprika
- 1 tsp cumin
- salt
- pepper
- 30 ml olive oil
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Instructions
Prepare the spicy pineapple salsa:
- Cut the vegetables into large chunks and mix them with the spices and olive oil. Put it all in the oven at a high temperature (200°C or 390°F) for about 15-20 minutes, or until fully roasted.
- Remove the vegetables from the oven, put them into a blender, and pulse for a few seconds, just long enough so that it resembles a chunky sauce. It's perfectly fine to have larger-sized vegetable pieces in your sauce. Refrigerate.
Burritos:
- Put a little butter in a pan over medium heat. Sear the diced chorizo, then add the eggs, stirring with a whisk, and cook like regular scrambled eggs.
- Spread the cream cheese on the tortilla and top with lettuce, rice, quartered cherry tomatoes, salsa, and eggs. Wrap the ends of the tortilla and roll tightly.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
150 reviews
Excellent
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