Dorothy GarrisonChicken and Chorizo Breakfast Burrito
In The Fresh Meat Case
Chicken and Chorizo Breakfast Burrito
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 10min COOK TIME: 15min
Serves 4
- 410
Calories - 37g
Protein - 680mg
Sodium - 7g
Sat. Fat - 3g
Sugar 
Ingredients
2 PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural orPERDUE® HARVESTLAND® PERFECT PORTIONS® Boneless Skinless Chicken Breasts
1 cup pancake baking mix
9 large eggs
1 cup milk
1 tbsp. vegetable oil
2 links Mexican style chorizo sausage, casings removed
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup sharp cheddar cheese, shredded
Hot Sauce for serving
Step 1
Whisk
In a bowl, whisk together the pancake mix, 1 egg and milk until smooth. Batter should be thin. Heat a large non-stick pan over medium-low heat. Spray with cooking spray and add about ¼ cup of batter. Swirl the batter into a large circle. Cook the pancake until the top bubbles, the bottom is set and the edges start to curl. Flip the pancake and cook a few seconds more. Turn out onto a plate and repeat until all of the batter is gone. Keep warm until ready to use.
Step 2
Sauté
In the same non-stick skillet, heat the vegetable oil over medium heat. Add the chicken, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté 4 to 5 minutes on each side until done. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer chicken breasts to a plate. When cool enough to handle, chop into 1-inch pieces. To the same skillet, add the chorizo and sauté until crumbly and almost cooked through, about 4 to 5 minutes. Add the onion and green pepper. Cook for another 3 to 4 minutes. Return the chopped chicken and heat through, 1 to 2 minutes more.
Step 3
Pour
In a bowl, whisk together the remaining 8 eggs, salt and black pepper. Pour the egg mixture over the chicken and sausage. Cook over low heat, stirring occasionally, until eggs are cooked through.
Step 4
Serve
To serve, place a pancake on a plate. Divide the chicken mixture over the 4 pancakes. Sprinkle with shredded cheddar cheese and wrap them up. Serve with hot sauce if desired.
TIP
TIP: This recipe makes about 12 pancakes. Use what you need and then freeze the rest. Once cooled, stack each pancake between layers of parchment paper or waxed paper. Place in a resealable plastic bag and freeze for up to 3 months.
30 MIN
