Contributed by: News Canada
These are perfect for a Father's Day brunch since they
can be prepared the day before then
quickly finished when guests arrive. For a softer shell, use the microwave or for a crisper burrito,
pop them in the oven.
- 8 eggs
- Dash Hot pepper sauce Dash
- Salt and pepper
- 2 jalapeno peppers, seeded and finely chopped*
- 1 tbsp butter 15 mL
- 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 bowl, beat together eggs, hot pepper sauce and salt and pepper to taste; stir in jalapeno
peppers. In nonstick medium 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 up 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 350F (180C) oven for 10
Serve with additional hot pepper sauce.
*You can substitute 1/3 cup (75 mL) chopped sweet green pepper.
Serving Size: Makes 6 servings.
Nutritional Information: Per burrito: 381 Calories, 7 g Protein, 8 g Fat, 22 g Carbohydrate