California Breakfast Burritos Recipes

CALIFORNIA BREAKFAST BURRITOS

California Breakfast Burritos image

These are good for breakfast or brunch or a good snack! No meat in this, but feel free to add some if you like.

Provided by Sharon123

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 flour tortillas
1 tablespoon olive oil
3 green onions, chopped
1 (4 ounce) can green chilies, drained, chopped
1/2 cup tomatoes, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cheddar cheese, plus
2 tablespoons cheddar cheese (or try pepper jack!)
8 eggs, beaten
1 pinch cayenne pepper
2 tablespoons chopped cilantro (or parsley)
1/4 cup green chili salsa (or red)

Steps:

Heat oven to 325*F.
Wrap tortillas in foil and heat in oven for 5 to 10 minutes.
In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, chiles, tomato, salt and pepper; saute 4 minutes.
Push mixture to side of pan.
Sprinkle cheese over top of vegetable mixture.
Add eggs and cayenne to skillet. Cook 1 to 2 minutes, stirring occasionally with spatula, until soft, creamy curds form.
Stir vegetable mixture into eggs.
Divide mixture among warm tortillas.
Sprinkle with cilantro(or parsley),a tablespoon of salsa, and 2 tbls. cheese.
Roll up tortillas. Enjoy!

Nutrition Facts : Calories 337.1, Fat 19.3, SaturatedFat 6.4, Cholesterol 434.1, Sodium 789.7, Carbohydrate 21.9, Fiber 2.2, Sugar 4.2, Protein 19

CALIFORNIA BURRITO

California Burrito image

Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries.

Provided by Kana K.

Categories Steak

Time 3h20m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs flank steaks (marinated in Cilantro Lime marinade, cooked, and chopped)
1 tablespoon sour cream (to taste)
2 tablespoons guacamole (homemade or pre-made)
8 French fries (should be large, soft friesÃ not the hard, skinny kind)
8 ounces shredded cheddar cheese (to taste)
1 flour tortilla, per burrito
1 cup cilantro, lightly chopped
1 tablespoon lime juice
1/4 cup olive oil
3 garlic cloves
1 jalapeno, lightly chopped for un-spicy remove the seed
1 teaspoon kosher salt
1/2 teaspoon pepper

Steps:

Combine the Cilantro, Lime Juice, Olive oil, Garlic, Jalapeno, salt and pepper in a food processor for less than one minute or until the texture is nice and chunky. Be sure the garlic is fully processed. If you don't have a food processor you can make the marinade by dicing the cilantro, jalapenos and garlic very lightly and then mix the ingredients in a bowl with a fork.
Marinate the steak in the cilantro lime marinade for 2-3 hours in the fridge (*do not marinate overnight as the lime has begun the cevice process!).
Cook the steak. Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove the steak from the marinade and season it on both sides (lightly) with salt and pepper. Cook the steak on the grill, flipping once, until the steak has reached your desired doneness. Once the steak has finished cooking, remove it from the grill and allow it to rest for 5 minutes. Slice the steak across the grain into thin slices.
Cook and salt the fries in the oven according to package directions, we want the big soft poofy fries, not the small hard little ones.
Warm the tortilla and lay it out on a flat surface. Place your toppings from one edge of the tortilla about 2/3 of the way to the other edge. Steak, cheese, guac. sour cream and top with the french fries (or your prefference) Don't stack your pile more than 1-2 inches wide and an inch high. If you fill your burrito too full, you might not be able to seal it.
Munch it!

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