Ingredients:
6 slices bacon, halved crosswise
1/4 cup sour cream
1 1/2 tablespoons chopped chipotle chiles in adobo sauce
Salt and pepper
1/4 cup fresh cilantro leaves
4 large eggs
Four 8-inch flour tortillas
1/2 cup shredded cheddar cheese
Directions:
1. In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Transfer to paper towels to drain; reserve the fat in a measuring cup.
2. In a small bowl, stir together the sour cream and 1 tablespoon chipotles.
3. Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat. Beat the eggs, season with salt and pepper and add to the skillet. Scramble until the eggs are just set, about 3 minutes. Transfer to a plate.
4. Place a tortilla on a work surface and sprinkle 2 tablespoons cheese across the center. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten. Roll up burrito-style. Repeat with the remaining tortillas, cheese, eggs, sour-cream mixture and bacon pieces.
5. Halve each burrito crosswise and serve.
Comments:
I've omitted the Tex-Mex salad part of this recipe but you can find in on the RR website. These were quite good. Kind of a new spin on the breakfast strudel I make from time to time. Pretty much anything with bacon is a hit.
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