QDOBA BREAKFAST BURRITO RECIPES

Steps:

• Dice a potato and toss with salt, pepper, a dollop of oil, and 1 teaspoon chili powder (optional).  Bake the diced potatoes in the oven at 400F for 20-25 minutes, giving them a toss after 15 minutes or so. 
• Husk and rinse the tomatillos.  Roast the tomatillos in the oven at 400F for 10-15 minutes or until they start to turn army green.  De-stem and de-seed two chipotles in adobo.  Add the tomatillos, 2 peeled garlic cloves, and a single chipotle to a blender and pulse blend.  Take a taste for heat level. If you want more heat add the second chipotle.  If you want a thinner salsa you can add 2-3 Tablespoons of water.
• Saute the chorizo in a skillet over medium heat for 3-5 minutes on each side.  Set aside when done. 
• Finely chop 1/4 onion and 1 jalapeno.  (You can use less jalapeno if you want a milder version).  Saute onion and jalapeno in olive oil over medium-low heat for 4-6 minutes or until tender.  Whisk together 8 eggs and add them to the onion-jalapeno mixture, along with 1/2 teaspoon of salt and some freshly cracked black pepper, cooking over medium-low heat.  Set aside when done. 
• To build the burritos, start by heating up a flour tortilla in a skillet for 30-60 seconds.  Add the eggs, potatoes, chorizo, cheese, and salsa.  Roll tight and saute in a dry skillet for 1-2 minutes on each side or until it crisps up and starts to turn brown.  Serve immediately.