Potato, Chorizo And Green Chile Burritos

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 ounces red potatoes, cut into 1/2-inch cubes
• 1 cup chopped tomato
• 2 tablespoons diced onions
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 6 ounces mexican raw chorizo sausage
• 1 cup chopped onion
• 1/3 cup thinly sliced poblano chile
• 2 teaspoons olive oil
• 1/8 teaspoon salt
• 4 medium whole-wheat flour tortillas
• 2 ounces queso fresco, crumbled (about 1/2 cup)

Recipe

• 1 place the red potatoes in a saucepan, and cover with cold water. bring to a boil. remove the pan from heat, and let stand for 5 minutes. drain; pat potatoes dry with paper towels.
• 2 combine 1 cup tomato, 2 tablespoons onion, cilantro, and lime juice.
• 3 heat a large skillet over medium-high heat. add the chorizo; cook for 3 minutes, stirring to crumble. add 1 cup onion and poblano to pan; cook 2 minutes or until onion is tender and chorizo is done, stirring frequently. remove the chorizo mixture from pan. add oil to pan, and swirl to coat. add potatoes; cook for 8 minutes or until lightly browned, stirring occasionally. remove pan from heat. stir in chorizo mixture and salt.
• 4 heat the tortillas according to package directions. divide the potato mixture evenly among tortillas, and top evenly with salsa and cheese. roll up each burrito, jelly-roll fashion.
• 5 heat a large nonstick skillet over medium heat. add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned.