pepper recipe
Chipotle Breakfast Burritos


(Serves 6)

2 tbs. vegetable oil
1 large onion, diced
3 cloves garlic, chopped
1/2 lb. potatoes, cubed
1/2 lb. chorizo, cubed or ground
1/2 cup roasted green chilies, chopped
12 eggs
Salt and Pepper, to taste
6 12-inch tortillas
1 c. shredded cheddar cheese
1 bunch fresh cilantro, chopped
2 avocados, sliced
1 lime, cut into wedges
Sparkling River Hickory Chip Chipotle Sauce, to taste

In a large, hot skillet, add oil, onions, garlic, potatoes and chorizo. Cook on medium high heat until potatoes begin to brown] about 4 -6 minutes (if mixture begins to burn, turn down heat). Stir in roasted green chilies.

In a large mixing bowl, whisk 12 eggs vigorously for approximately 1 minute. Pour eggs into the skillet and let sit for 1 minute or until eggs start to set. Slowly stir to combine ingredients. The mixture should resemble a loose omelet. Add salt and pepper to taste.

Spoon mixture onto open-faced tortillas. Build each tortilla like a taco - add cheddar cheese, cilantro and avocado. Squeeze lime wedges over mixture (the acid in the lime will balance out the flavors) and finish with Sparkling River Hickory Chip Chipotle Sauce. Wrap up the tortillas, burrito-style, and serve warm.



Chef Donnie Ferneau, Jr., Ferneau Restaurant, 2601 Kavanaugh Blvd., Little Rock, Arkansas

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