Chorizo and Potato Breakfast Burrito

Directions

1. Heat a griddle or skillet over medium heat. Add about 1 tbsp of oil, then sauté the diced potatoes for 2-3 minutes until lightly browned. Add a splash of water, cover with a lid or dome, and let steam for 5 minutes until tender. Remove the lid and add the diced onions. Sauté until onions are softened.

2. While the potatoes and onions are cooking, in a small saucepan, warm the milk over low heat. Once warm (avoid boiling), add the American cheese slices and green chilies. Whisk until cheese is melted and the queso has thickened.

3. Create a well in the center of the potatoes and onions, then pour in the beaten eggs. Season with Tex-Mex seasoning and scramble until cooked through. Add chopped cilantro and shredded cheese, stirring until cheese is melted. Remove from heat.

4. Assemble the burritos by spooning the egg and potato mixture onto each tortilla. Roll up tightly, folding in the sides, to form a burrito shape.

5. Return the assembled burritos to the griddle and toast on all sides until golden brown and crispy.

6. Serve the burritos with a side of queso for dipping or drizzle the queso over the top before serving.