This recipe has been provided to AEB as is by Avocados From Mexico
Ingredients and Directions
To make the eggs: Heat butter in a medium sauce pan over medium heat. Once melted and bubbly, add ham. Cook for 1 to 2 minutes, stirring occasionally until barely beginning to brown along the edges. Lower the heat to low, pour in beaten eggs and sprinkle with salt to taste.
Stir the eggs a couple times, as they cook, for about 4 minutes. Once they begin to set, incorporate the grated cheese and let it melt as the eggs finish cooking, 1 or 2 minutes more. Don’t over cook the eggs; turn off the heat while they are still moist.
To make the chipotle crema: Combine the Mexican crema and adobo sauce in a small bowl and mix well. Garnish with chives. Set aside.
To assemble burritos: In a hot comal or skillet set over medium heat, heat the flour tortillas for about 30 seconds to 1 minute per side. Don’t let them toast, just heat thoroughly. Taking one tortilla at a time, spoon in a couple tablespoons of the ham and cheese scrambled eggs, add a couple slices of avocado, and roll. Serve along with the chipotle crema.
- 2 tbsp unsalted butter
- 8 ounces black forest ham or honey ham or deli meat of your choice, chopped
- 8 large eggs well beaten with a whisk or fork
- 6 ounces Monterrey Jack cheese shredded (may substitute Mozzarella or Oaxaca)
- 12 each flour tortillas
- 2 each Avocados From Mexico halved, pitted, meat scooped out and sliced
- 1/2 cup Mexican creama or crème fraiche
- 1 tbsp chipotle chillies in adobo sauce or to taste
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.