Cheesypotatobreakfastburroburritos Recipes

POTATO AND CHEESE BREAKFAST BURRITOS

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the hash browns and cook, stirring occasionally, until golden brown and crisp, 8 to 10 minutes.
• Meanwhile, beat the eggs in a medium bowl with the chipotle powder, a sprinkle of salt and a few grinds of pepper until well blended. Pour the eggs over the cooked potatoes and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
• Warm a tortilla in a large nonstick skillet over medium heat it is until pliable. Top with one-quarter of the avocado slices, one-quarter of the egg mixture and 2 tablespoons each of the Monterey jack and Cheddar. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito filling. Serve with salsa on the side.

QUICK AND EASY CHEESY POTATO BURRITO BAKE

Steps:

• Preheat oven to 350°F.
• Place frozen potatoes in a microwave safe bowl, add about 1/4 cup of water. Cover and cook on high for about 7 minutes or until potatoes are soft. Remove and set aside for a few minutes to cool.
• Place chopped onion in microwave safe bowl, but do not add additional water. Cover and cook on high for about 2 minutes or until onions are soft.
• Add onions, jalapenos, 1/2 tablespoon garlic salt, cilantro, 1/2 package of taco seasoning and 1/2 of the can of chili to the potatoes, and stir until evenly mixed.
• In another bowl, mix remaining chili, rest of taco seasoning, rest of garlic salt, cheddar cheese, and enough water to make about 2 cups of sauce.
• Warm tortillas in the microwave between two plates, approximate 1-2 minutes on high.
• Place about 1/3 of a cup of the potato mixture onto each tortilla, roll up them up tightly, and arrange in a greased 9"x9" baking dish in two layers.
• Pour chili-cheese mixture over burritos and put in oven. Bake 15-30 minutes, until burritos are warmed through and cheese is melted.