I love a Sunday with nothing on the agenda. I’m not saying that I did nothing yesterday – my husband will tell you I was busy from 8 until 5 with fall garden cleanup, Sunday cooking, errands, shopping for my next Cooking Matters class, and family issues. But despite how busy I was, it was different being able to choose how I wanted to spend my day, not being tied to outside commitments and schedules. So what do I do when I have farm fresh eggs plus leftover Pork Green Chile Posole plus a day to spend the way I want? Well, I make sure to fit in a nice hearty brunch dish of smothered burritos to start. This dish couldn’t be simpler, but the result is divine!Start with scrambled eggs or egg whites as I selected (they were leftover from a dinner on Thursday when we used the yolks) and spread them down the center of a flour tortilla (whole wheat is my preference, but make sure to get a brand that is pliable and doesn’t crumble when you roll it).Add some shredded cheese before you roll it up and place it seam side down in a glass baking pan.Pour green chili over the top – mine is a posole containing pork and hominy, but you can use a vegetarian one if you prefer. Cover with foil and bake at 350 or so for about 20 minutes until heated through and bubbly. Top it with some diced avocado and minced cilantro before serving. If you start your day with this, I guarantee even the most daunting chores will seem easier!
Smothered Breakfast Burrito
2 eggs or 3 egg whites, scrambled
1 flour tortilla
1/4 cup shredded Cheddar or Monterrey Jack cheese
1 cup green chili (vegetarian, or pork green chili)
1/4 avocado, diced
1 teaspoon minced cilantro
Spread scrambled eggs down the center of a flour tortilla. Add shredded cheese before you roll it up and place it seam side down in a glass baking pan. Pour green chili over the top, cover with foil and bake at 350 or so for about 20 minutes until heated through and bubbly. Top with some diced avocado and minced cilantro before serving.