Southwestern Breakfast Burritos were on the menu this morning at Inn on the Creek, a Jackson Hole Wy Bed and Breakfast, and received rave reviews. With peppers coming into season across the country, we were inspired to create a delicious breakfast dish around them. Since our guests all have varying tastes and tolerance for spice, we want to create a dish that is flavorful but can be enjoyed by everyone. We chose mild peppers like Anaheim or poblano peppers to get the smoky, chili flavor without the heat. Roasting the corn also gave this dish a great pop of flavor. Looking forward to serving this dish all summer.
20 flour tortillas 15 eggs
8 oz. Monterery Jack Cheese, shredded 4 0z. cheddar, shredded
2 green bell peppers 1 red bell pepper
1 anahiem or poblano pepper 10 pieces of thick-cut bacon, diced
2 cobs of corn 1 teaspoon salt
1/2 teaspoon black pepper
Salsa and sour cream for garnish
1. Roast the corn in their husk in the oven for 30 minutes at 350 degrees. Let the corn cool and cut the kernels off the cob. (This can be done the day before and refrigerated overnight.)
2. Dice the peppers.
3. Sauté the bacon till crisp over a medium heat. Remove the bacon and sauté the peppers in the drippings till soft, season to taste.
4. Whisk the eggs with a tablespoon of water, 1 teaspoon salt and 1/2 teaspoon black pepper till scrambled in a mixing boil.
5. Warm the tortillas in a single layer on cookie sheets in an oven pre-heated to 200 degrees, about 5 minutes.
6. Add the egg mixture to the sauté pan reducing to low heat, and cook for a few minutes.
7. Add the cheeses and continue to cook till the cheese has melted and eggs are done cooking.
8. Spoon the egg mixture into the warmed tortillas. Roll the tortillas up to form burritos.
9. Serve immediately with salsa and sour cream.
Enjoy this worthy recipe at home.