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Instructions |
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Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and cumin. Set aside.
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Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until meat is fully cooked; drain. Add reserved egg mixture; cook and stir over medium heat until eggs are set. Stir in salsa.
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Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month.
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To use frozen burritos- Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for 50-55 minutes or until heated through.
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Originally Submitted
11/29/2010
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 Recipe "Pin It")
