| breakfast Burritos With Green Chiles 1 1/3 Pounds (4 Medium) Potatoes, Cut Into 1/2-inch Cubes
1 Tablespoon Vegetable Oil
3 Tablespoons Chopped Red Bell Pepper (optional)
3 Roasted Green Chiles, Skins And Seeds Removed,
Chopped, Or 1 (7 Ounce) Can Diced Green Chiles
1/2 Cup Sliced Scallions
6 Eggs
2 Tablespoons Water
1 1/2 To 2 Teaspoons Hot Pepper Sauce
1 1/4 Cups Shredded Cheddar Cheese
salt And Pepper, To Taste
4 (10-inch) Flour Tortillas place Potatoes In Microwave-safe Bowl. Cover With Plastic Wrap, Venting One Corner. Cook On High For 7 Minutes Or Until Potatoes Are Just Tender. in Large Nonstick Skillet Over High Heat, Heat Oil. Add Potatoes And Bell Pepper. Cook 5 Minutes, Tossing Occasionally. Mix In Chiles And Onions; Cook And Toss 2 Minutes. in Bowl, Beat Eggs, Water And Hot Sauce; Mix Into Potatoes, Then Mix In Cheese. Cook And Toss Until Eggs Are Set, About 5 Minutes. Season With Salt And Pepper. in Plastic Bag, Heat Tortillas In Microwave On High For About 30 Seconds. Top Each Tortilla With Potato Mixture, Dividing Equally. Roll Up Burrito-style To Enclose Filling Completely. Serve Accompanied With Prepared Salsa And Sour Cream, If Desired. makes 4 Servings. |
