BRUNCH BURRITOS WITH CHORIZO AND AVOCADO SALSA

Ingredients

• Jar of chipotle paste
• 2 tortilla wraps
• 4 eggs
• Approx 100g chorizo
• 10 sliced jalapenos
• 4 medium tomatoes
• 1 red onion
• 1 avocado
• Handful coriander
• 4 slices Monteray Jack cheese
• Knob of butter

Directions

1. Pre-heat the oven to 160 deg C/325 deg F/gas mark 3.
2. Make your scrambled eggs in any way you choose. Once it’s cooked, set it to one side.
3. Chop the tomatoes, onion and avocado into pieces (these will make your salsa so leave them as chunky or as fine as suits you). Finely chop the coriander and the jalapenos.
4. Cube the chorizo and dry fry in a frying pan for a few minutes, until the lovely oils are released. Add in the scrambled egg and mix. Add in the chopped jalapenos and stir for several minutes until heated, then turn off the heat.
5. Spread each of the tortillas with a generous portion of chipotle paste. If you like things milder, you can just use a thin layer. Spoon half of the egg and chorizo mix into the middle of the tortilla and fold the edges over to create a wrap. Repeat with t
6. Add two slices of Monteray Jack to each tortilla, these will help keep the edges together as well. Bake in the oven for 8-10 minutes, keeping an eye on them to make sure they don’t burn but the cheese turns nice and gooey.
7. While the burritos are in the oven, fry up the salsa. Melt the butter in a pan and add the onions first, frying for a minute or two until translucent. Add the tomatoes and coriander and fry for 3-4 minutes more. Finally add the avocado and stir in for 1 m
8. Use a fish slice or a spatula to lift the cooked burritos onto two plates. Top with the salsa and pair with a glass of deep, fruity Barefoot Zindandel.