Egg & Chorizo Burritos with Spicy Pineapple Salsa
User Reviews
4.9
Egg & Chorizo Burritos with Spicy Pineapple Salsa
Description
This recipe pairs sautéed chorizo sausage with scrambled eggs, wrapped in a tortilla with rice, lettuce, cherry tomatoes, cream cheese, and a spicy pineapple salsa. The salsa is prepared by roasting pineapple, tomatoes, bell pepper, jalapeños, garlic, and onion with spices, then pulsing them to a chunky sauce to preserve texture. The natural sweetness of pineapple and the heat from jalapeños bring a layered flavor to the salsa.
The eggs and chorizo provide a rich, savory base for the burrito, while cream cheese adds creaminess that balances the spice. Fresh lettuce and tomatoes contribute crispness. The tortilla holds all these elements tightly to be enjoyed handheld.
This burrito makes a hearty breakfast or lunch option, offering a range of textures and flavors, with the pineapple salsa adding a notable fruity heat. The method allows preparation of salsa ahead of time to let flavors meld. Wrapping tightly prevents filling from spilling, making it convenient to eat on the go.
Ingredients
- 10 g butter
- 2 egg
- 30 g chorizo sausage or any other dry sausage
- 1 tortilla
- 50 g rice cooked
- 1 salad mix handful
- 3 cherry tomato
- 30 g cream cheese
- 40 g jalapeño salsa
- 40 g pineapple salsa
Jalapeno & Pineapple salsa:
- 400 g pineapple
- 5-6 tomato
- 1 bell pepper
- 40 g jalapeños pickled
- 2 garlic cloves
- 1 onion small
- 1 tsp paprika
- 1 tsp cumin
- salt
- black pepper
- 30 ml olive oil
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
User Reviews
Overall Rating
4.9
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