Cheesy Chorizo Scramble Burrito
Cheesy scrambled eggs and savory chorizo fill a flour tortilla with roasted Yukon potatoes and sautéed bell peppers. A smoky chipotle ranch sauce comes on the side for dipping or drizzling.
Nutritional facts
Protein
35g
Carbs
80g
Calories
890kcal
Fat
49g
Ingredients
Monterrey-Jack Cheese, Whole Milk, Black Pepper, Flour Tortilla, Paprika, BBQ Sauce, Butter, Yellow Bell Pepper, Sour Cream, Kosher Salt, Pork Chorizo, Green Bell Pepper, Egg, Red Bell Pepper, Ranch Dressing Powder, Buttermilk, Mayonnaise, Canola and Olive Oil Blend, Yukon Potatoes, Chipotle in Adobo
Contains milk, mustard, wheat, celery, cereals containing gluten (Barley), eggs, soybeans.
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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