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Can be reheated in microwave. Delicious with Coeur d'Alene Cellars No. 6 White.

1/2 pound bulk pork sausage
1 onion peeled and finely chopped
1 can (4-oz.) diced green chilies
10 large eggs

about 1/2 teaspoon salt
about 1/2 teaspoon pepper
6 flour tortillas (10-in.)
2 cups shredded cheddar cheese

In medium frying pan stir sausage, onion, and chilies until meat is crumbled and browned.  Drain off and discard fat.

In a bowl, beat eggs to blend with 1/3 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper.  Pour eggs into meat mixture in frying pan.  With a spatula stir over medium high heat, until eggs are set.

Spoon an equal portion of meat and egg mixture in a band down the center of each tortilla.  Sprinkle evenly with cheese.  Fold the bare 1-in. edge of tortilla over filling, then roll snugly from and open edge to enclose.  Set burritos slightly apart, in a 10- by 15-in. pan and seal with foil.  Chill up to one day ahead.

Bake 200 degrees for 20 minutes or 325 degree oven for 20 minutes, if chilled.  Serves 6.  

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