Level : 3 peppers
Serving size : 4 burritos
Time : 1 hour
-4 large Tortillas
-250 g. coarsely chopped bacon
-375 g. breakfast sausage, coarsely chopped
-1/4 cup maple syrup
-2 tbsp. EL PASO spice
-1 large potato cut into small cubes
-1 French shallot, finely chopped
-1 seedless jalapeno, finely chopped
-1/2 red bell pepper, coarsely chopped
-2 tbsp. Firebarns Tequila lime
-1/2 cup milk
-100g grated Tex-Mex cheese
-4 slices of orange cheese
-Salt and pepper to taste
-Olive oil for cooking
In a skillet over high heat, sauté the bacon and breakfast sauce with a drizzle of olive oil for about 5 minutes. Add maple syrup, Tex Mex spices, mix well and continue cooking over medium high heat until sausages and bacon are cooked through. Remove and set aside.
In large bowl, combine potato, shallot, red bell pepper, jalapeno, a drizzle of olive oil and Firebarns Tequila Lime. In a skillet over medium high heat, add the mixture with a drizzle of olive oil and continue cooking for approximately 10 minutes or until the potato cubes are cooked through. Remove and set aside.
In a bowl, whisk together the eggs and milk and cook in a skillet over medium heat with a drizzle of olive oil. Using a fork, break up the mixture to make scrambled eggs and add the Tex-Mex cheese. Continue cooking for 1 to 2 minutes, remove and set aside.
Place orange cheese about 2 cm down the center of the tortilla, add eggs, potatoes and sausage/bacon mixture. Close the tortilla over the filling, fold the sides inwards and roll the tortilla. Repeat for all 4 burritos.
Place in oven or on a panini grill for about 5 minutes or until cheese is melted.