Sedona Brunch Burrito
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
24 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lb. lean pork shoulder, cut in 1/2 inch cubes 2 lb. 12 oz. canned diced tomatoes 1 lb. 5 oz. canned diced chilies
3 cups chicken broth 1-1/2 cups tomatillo salsa 3 Tbsp. chile powder
2 Tbsp. diced jalapenos 1 Tbsp. ground cumin salt and pepper to taste.
2 lb. chorizo or turkey sausage 48 large eggs, beaten 24 (8-9 inch) flour tortillas, warmed
6 cups shredded cheddar cheese 1-1/2 cups chopped green onions or sliced olives.



1 In non stick or spray coated stockpot or steam jacketed kettle, brown pork cubes. Drain off fat.
2 Add diced tomatoes, chilies, broth, salsa, chili powder, jalapenos and cumin.
3 Simmer, uncovered, until pork is tender and fully cooked, about 1 hour. Season with salt and pepper, if desired. Keep warm.
4 Cook and crumble chorizo in large non stick skillet until thoroughly cooked and browned. Drain off fat; keep warm.
5 In another large non stick skillet, cook eggs over medium heat until firm throughout with no visible liquid egg remaining. Combine sausage with eggs; keep warm.
6 To serve: portion about 2/3 cup cooked egg mixture down center of tortilla. Sprinkle 2 tablespoons cheese over filling. Roll up burrito style. Place seam side down into oval casserole or onto oven proff plate.
7 Ladle 1/2 cup heated sauce, 2 tablespoons cheese and 1 tablespoon green onion or olives over each burrito. Place under broiler to melt. Serve immeditately. Repeat with remaining tortillas.

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