Ingredients Weight Measure
Chorizo sausage, casing removed 8 oz.
Onion, chopped 1/2 cup
Garlic clove, chopped 1 ea.
Eggs, beaten 6 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Cumin, ground 1/4 tsp.
Cheddar cheese or Monterey Jack, grated 1 cup
Tomato, cored, diced 1 ea.
Avocado, peeled, diced 1 ea.
Mission® Flour Tortillas 4 ea.
Chopped fresh cilantro, for garnish as needed


  1. Cook the chorizo in a skillet over medium heat, stirring occasionally to break up any clumps. Remove the chorizo and drain on a paper towel. Pour off all but a couple tsp. accumulated oil. Return the pan to the stove.
  2. Add the onions and garlic to the pan and sauté until they are soft, about 5 minutes. Stir in the eggs, TABASCO® Green Jalapeño Pepper Sauce and cumin; mix in the pan. Scramble the eggs until firm and done.
  3. Remove the pan from the heat and stir in the cheese, tomatoes and avocados.
  4. Divide the eggs evenly between the 4 tortillas and garnish with the cilantro. Roll the tortillas, burrito-style and serve.

Yield: 4 servings