These are perfect for a brunch since they can be prepared the day before then quickly finished when guests arrive. For a softer shell, use the microwave; for crispier burritos, pop them in the oven.
Dash hot pepper sauce
Salt and pepper
2 jalapeño peppers, seeded and finely chopped (or ⅓ cup/75 mL chopped sweet green pepper)
1 tbsp. (15 mL) butter
6 slices processed Cheddar cheese
6 large (about 9-inch/23 cm.) flour tortillas
2 Ontario Greenhouse Tomatoes, seeded and cubed
Fresh coriander leaves
In a bowl, beat together eggs, hot pepper sauce, and salt and pepper to taste; stir in jalapeño peppers. In a nonstick skillet, melt butter over medium-high heat. Pour in egg mixture and reduce heat to medium-low. Cook, stirring with spatula, until large soft moist curds form and no visible liquid remains.
Place 1 cheese slice on bottom third of each tortilla. Top with egg mixture, tomatoes, and coriander leaves to taste. Roll up tortilla and tuck ends under. (Burritos can be prepared to this point and refrigerated overnight.) Place on microwavable plate; microwave, 1 at a time, at HIGH for 1 minute or until hot. Or bake all at once on baking sheet in 3500F (1800C) oven for 10 minutes.
Makes 6 servings.
Per serving: 381 Calories, 7 g. Protein, 8 g. Fat, 22 g. Carbohydrate
Recipe compliments of Ontario Greenhouse Vegetable Growers.