Big Breakfast Burritos Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/2 cup pickled jalapenos, for serving

1 poblano pepper, stemmed, seeded and sliced into 1/4-inch strips

2 1/2 tablespoons paprika

2 tablespoons unsalted butter

1 tablespoon dried oregano

1 tablespoon olive oil

Salsa, recipe follows

5 teaspoons minced garlic

1 tablespoon cayenne pepper

1 tablespoon dried thyme

4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped

3/4 cup chopped white onions

3 tablespoons heavy cream

1/4 cup chopped fresh cilantro leaves

2 cups cooked yellow rice, divided

2 cups cooked black beans, divided

1 cup Monterey Jack cheese, divided

6 large eggs

8 (12-inch) flour tortillas, lightly toasted and kept warm until ready to use

1 cup sour cream, divided

4 serrano peppers, stems and seeds removed, minced

1 pound crumbled chorizo sausage

2 tablespoons fresh lime juice

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon salt

1/4 teaspoon salt

2 tablespoons salt

1/4 teaspoon Essence, recipe follows

1 tablespoon onion powder

1/8 teaspoon fresh ground black pepper

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