Chorizo Breakfast Burritos

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It would be easy to give all the credit to the chorizo in these epic breakfast burritos. But it's the tomatillo salsa that really amps them up. So good! mexicanplease.com
Breakfast Burritos with Chorizo and Eggs       Nancy Harrison
Ingredients
  • 12 ounces good quality fresh Mexican chorizo sausages, casings removed
  • 4 chopped green onions
  • 6 large eggs
  • 1 tablespoon olive oil
  • 4 9- to 10-inch-diameter flour tortillas
  • 2/3 cup (or more) grated Mexican four-cheese blend (3 to 4 ounces)
  • 1/2 cup (or more) chopped fresh cilantro
  • 1/2 cup purchased tomatillo salsa
  • 1 avocado, halved, pitted, peeled, sliced
Preparation
Sauté chorizo in large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions; sauté 30 seconds. Transfer to bowl; cover to keep warm. Wipe out skillet. Whisk eggs in medium bowl; sprinkle with salt and pepper. Add oil to same skillet; heat over medium heat. Add eggs; cook until softly scrambled. Remove from heat; cover to keep warm.
Warm tortillas in another skillet until pliable, 20 seconds per side. Divide chorizo among tortillas. Top with cheese, eggs, cilantro, salsa, and avocado. Fold short sides in and bottom flap up; roll up tortillas



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