Shredded BBQ Chicken
This recipe plays homage to one of my favorite food tent breakfasts at Sebastopol’s Farmer’s Market in Sonoma County. I first ordered an apple bacon sausage burrito prepared this way from the traveling caterer a few years ago, but just cooked it for the first time last week at Mini Me’s (my 12 year old look-a-like daughter, Grace) request for Breakfast Burritos for Sunday brunch. Here I have used left over Shredded BBQ Chicken that I had from the night before, but any left over protein is sure to be a hit in this simple recipe. Bear in mind, simple doesn’t mean fast. I suggest preparing over lingering late coffee or pop open a bottle of bubbly and let mimosas keep you company. I knew I could sneak some Spirits into breakfast ;). Cheers.
What you’ll need:
Shredded BBQ Chicken (or your left over protein)
One egg per burrito
Enough large flour tortillas to feed your crew
Shredded Cheddar Cheese
A dozen new potatoes (I used red and purple that I had on hand)
Guacamole (we had Avocados so made our own)
Chipotle Tabasco and or Salsa
First, boil new potatoes for about 15 mins. Drain and set aside to cool. Once those are able to be handled, cut into diced size chunks. Sauté potatoes in medium sauce pan on medium heat with tablespoon of butter and table spoon of Olive oil. Coat potatoes with ample garlic salt and pepper. As those are deliciously crisping up, reheat your protein. Gather other ingredients including preparing a pan to fry an egg and a separate pan to fry the tortilla. I use butter to fry the egg in and a bit of oil to finish the wrapped tortilla in. Of course you can reuse your egg frying pan, but I prefer to use every kitchen pot, pan and gadget available to me. I’m a good cook. Not a clean one. And now that I am writing the instructions, apparently not a pan frugal one either.
Now then, as potatoes are finishing, ready your uncooked tortilla by placing about 1/4 cup of protein in the center of the tortilla. Top with a layer of potatoes. Top those potatoes with shredded cheese. Fry your egg to just under medium. Place your egg on the cheese. Now wrap your tortilla by folding the east and west sides in and then the north and south sides on top of that, so that it makes a nice little package of goodness. Gently place your wrapped tortilla in your oiled ready pan for browning. That takes just about 2 mins on each side.
Garnish with guacamole, sour cream and salsa or Tabasco. Serve with plate, fork and knife and be sure to cut the burrito in half to awe yourself and your happy eaters of the scrumptious runny egg yoke.
Now that’s eating… In Spirit and On Purpose.