“Chorizo Egg Burritos with Queso Cheese Sauce”

Let’s try a different spin on breakfast this week. I bet you mostly think of bacon and egg or pepper and egg in breakfast burritos. Chorizo Egg Burritos with Queso Cheese Sauce definitely fit the bill. For some reason unknown to me, I’m not sure why chorizo is the forgotten breakfast meat. It’s so delicious. The star accompaniment for these breakfast burritos is the queso cheese sauce. So good, you may have a notion to drink it. Yes, it can be rather fatty so good thoroughly and drain on a paper towel to rid some of the fat, Most noteworthy, if you can find fresh made chorizo instead of prepackaged the better. You’ll find less fat and a more flavorful sausage for Chorizo Egg Burritos with Queso Cheese Sauce.

Chorizo Egg Burritos with Queso Cheese Sauce

Mexican Chorizo is a staple in most households in Central Mexico. Pork in general is one of the most popular consumed meats in any form in this area of Mexico. Here in Chicago, chorizo and egg burritos can easily be found in neighborhood restaurants. If you have never eaten chorizo before then I recommend you start. This flavorful meat can used in a variety of ways in Mexican cooking. For quite some time I have been a huge fan of authentic Mexican cooking. For me, chorizo is just the tip of the iceberg.

Chorizo is made from fresh ground pork and seasoned with chiles and spices. Authentic chorizo making may also include lard in the their process. Most often it is thought Mexican cooking is hot but this not the case especially in making chorizo.

Chorizo Egg Burritos with Queso Cheese Sauce

So the making of my Chorizo Egg Burritos with Queso Cheese Sauce is super easy and even kids will love this flavorful combination. The cheese sauce can be made ahead of time and refrigerated until ready to use. But to prepare chorizo, use a large skillet over medium-high heat, frying until fat has rendered. Drain sausage on a paper towel if you want to lose some of the fat. I recommend not draining all fat because the eggs need the delicious flavor of that fat. Add sausage back to skillet and pour in eggs and cook until desired doneness is achieved. Warm tortillas slightly to make pliable, topping one side with chorizo and egg mixture. Sprinkle on cheese to your liking and roll into a burrito. Using another skillet, toast sides of each burrito. Serve each burrito with the warm queso.

Chorizo Egg Burritos with Queso Cheese Sauce

Like I mentioned earlier, make the queso sauce ahead of time. It is will make breakfast come together so much faster and you’ll be able to serve these burritos for breakfast. You’ll need a saucepan to prepare the queso. In that saucepan, melt butter adding in shallot, garlic, jalapenos, and chipotles with sauce. Whisk in cornstarch and slowly pour in half & half. Lower your temperature to medium-low because this will slow down thickening. Stir in cream cheese and yellow mustard before poring in half & half. Add in cheese until all is incorporated and melted, cooking until sauce thickens. If sauce is to thick, add splashes of half & half until desired. Cool and refrigerate until ready to serve if you’re not using right away. Otherwise, keep warm in a small crock pot.

 Chorizo Egg Burritos with Queso Cheese Sauce

I love this recipe and I believe you will too especially if you’re new to the chorizo band wagon. So keep Chorizo Egg Burritos with Queso Cheese Sauce in mind the next time you and your family are craving something different for breakfast or weekend brunch. This is a breakfast treat that is ready in 30 minutes when making queso ahead of time. Leftover queso is mighty darn tasty served on game day with tortilla chips. Enjoy!

Chorizo Egg Burritos with Queso Cheese Sauce

Chorizo Egg Burritos with Queso Cheese Sauce

1/2-pound fresh Mexican chorizo sausage

8 – 10 large eggs

2 T. heavy cream

Chihuahua cheese

6 – fajita-size flour tortillas

Queso Cheese Sauce

1 T. butter

1 shallot, diced

2 garlic cloves, minced

2 jalapenos, seeded and diced

4 chipotle chiles, diced (canned in adobo sauce) plus 1 T. sauce

2 cups half and half

1 T. cornstarch

4 oz. cream cheese, cut into cubes and softened

2 t. yellow mustard

4 oz. shredded smoked cheddar cheese

8 oz. shredded sharp cheddar cheese

In a medium saucepan over medium heat, add butter, shallots, garlic and jalapeno. Sauté for 3 – 4 minutes until softened; then add in the half & half and chipotle peppers with 1 T. sauce.

Whisk in cornstarch and bring mixture to simmer so the half and half can scald. Lower temperature to medium-low heat. Stir in cream cheese and yellow mustard.

Slowly begin adding in the shredded cheeses. Add by handfuls and stir to combine after each addition. If you like your queso thinner, add in a few splashes of half and half until desired consistency is reached. Serve right away or keep warm in a small slow cooker.

To make chorizo and eggs: In a large skillet over medium-high heat, fry chorizo until fat has rendered, about 5 – 7 minutes. Break eggs into a mixing bowl and whisk with cream. Pour eggs over chorizo and cook until desired doneness is achieved, 2 – 4 minutes.

Warm flour tortillas and fill with chorizo and eggs and top with cheese, rolling into burritos. In another skillet over medium heat sprayed with butter-flavored non-stick spray, toast each side of burritos until crisp and browned. Use a panini press to toast burritos if you have one.

Serve burritos with warm queso cheese sauce.

Makes 4 – 6 servings.