4.9 from 150 votes
Egg & Chorizo Burritos with Spicy Pineapple Salsa
Egg & Chorizo Burritos are filled with scrambled eggs and seared chorizo, complemented by creamy cheese, fresh vegetables, and a spicy pineapple salsa made from oven-roasted pineapple, jalapeños, and tomatoes. The balance of savory, spicy, and sweet creates a bold flavor profile, ideal for a filling breakfast or casual meal.
Cook Time
30 mins
Total Time
30 mins
Servings:
1
serving
Course:
Breakfast, Brunch
Cuisine:
Mexican
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.
Cup of Yum
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.