Breakfast Burrito Recipe

Directions for Burritos

1. While the green chili sauce is simmering, heat 2 tablespoons olive oil over medium heat in non-stick skillet.
2. Add the red and green bell peppers and cook for about 8 - 10 minutes stirring occasionally.
3. Add the potatoes and cook for another 3 - 5 minutes or until potatoes are warm.
4. While bell peppers are cooking, fry the bacon pieces until crispy.
5. Beat together the eggs and a touch of skim milk.
6. Cook eggs (scrambled).
7. Add bell peppers and crumble the bacon into the eggs. Stir together slightly.
8. Place a large spoonful of the egg mixture onto whole wheat tortilla.
9. Place 2 tablespoons of green chili on top of egg mixture.
10. Fold tortilla shell and place seam side down on microwave safe plate.
11. Top burrito with more green chili (about 1/4 cup).
12. Place 1/2 oz shredded cheese on top of burrito.
13. Heat in microwave just until cheese is melted.
14. Optional: Serve with salsa and/or sour cream.

Directions for Green Chili

1. Saute onions in large saucepan lightly coated with olive oil.
2. Once onions are tender, add cans of green chilis, canned tomatoes, garlic salt, cumin, diced jalapeno and water.
3. Bring to a boil.
4. Reduce heat and let simmer about 10 or 15 minutes.
5. combine 2 tablespoons of flour with water. Add water slowly and whisk together until it is a creamy consistency.
6. Pour flour/water mixture into green chili mixture slowly, and whisk until well blended.
7. Let simmer another 5 - 10 minutes until green chili sauce has thickened. Turn off heat.