Breakfast burrito stuffed with pulled pork tossed in salsa verde bbq sauce, avocado and cheese. Ingredients Servings 4 8 24 48 80 100 Salsa Verde BBQ Sauce | Serves 4 6 tbsps Cattlemens ® Louisiana Hot Spicy BBQ Sauce 6 tbsps Salsa Verde 1 tsp McCormick Culinary ® Cumin, Roasted 1/2 tsp McCormick Culinary ® Chipotle Chile Pepper, Ground Burrito | Serves 4 8 oz Pork Shoulder, smoked or braised, pulled 3/4 Salsa Verde BBQ Sauce 4 each Flour Tortillas, 12" 1 cup Monterey Jack Cheese, shredded 4 each Eggs, scrambled 1/4 cup Red Onion, 1/4" dice 1 each Avocado, sliced 1/2 cup Tomato, 1/4" dice 2 tbsps Cilantro, chopped 4 each Lime Wedges Procedure Salsa Verde BBQ Sauce In a bowl combine Hot & Spicy BBQ sauce, salsa verde, cumin, and chipotle pepper. Whisk until well mixed. Hold refrigerated until needed. Prep In a heavy bottom pot over medium heat combine pulled pork with Salsa Verde BBQ Sauce. Stir to evenly distribute sauce. Heat to 165°F and hold hot for service.
Service Set griddle to medium. For each serving, place 1 tortilla on griddle. Covered with 1/4 cup cheese to melt.
Remove tortilla from grill and top cheese with 3 ounces of sauced pork and 1 scrambled egg. Top with 1 tablespoon onion, 1/4 avocado sliced, 2 tablespoons tomato and 1 1/2 teaspoons cilantro.
Roll tortilla from bottom, fold in the sides and roll tightly. Serve hot with a lime wedge. CHEF’s TIP!
For a chimichanga, fry the tightly wrapped burrito, smother with additional Salsa Verde BBQ Sauce and finish with additional shredded cheese.
Recipe type: Breakfast and Brunch