Breakfast Burrito with Smoked Sausage and Chipotle Cheese Sauce

Menu Part: 
Entree
Cuisine Type: 
Mexican
Serves: 
6

Eggs and smoked sausage are rolled up in 10" tortillas with green peppers, onions, and a TABASCO® Chipotle Pepper cheese sauce into a hearty on-the-go breakfast burrito.

Ingredients

6 oz. American cheese sauce
3 oz. Half-and-half
2 oz. TABASCO® brand Chipotle Pepper Sauce
6 ea. Flour tortillas, 10"
12 ea. Eggs, scrambled
12 oz. Smoked sausage
6 oz. Green peppers, chopped, sautéed
6 oz. Onions, chopped, sautéed

Steps

  1. Make Chipotle Cheese Sauce by combining American cheese sauce, half-and-half and TABASCO® Chipotle Pepper Sauce until smooth.
  2. Warm tortillas slightly on griddle or in microwave.
  3. Divide eggs, sausage, peppers and onions among tortillas.
  4. Drizzle in approximately 1 Tbsp. Chipotle Cheese Sauce and roll up.
  5. To garnish, drizzle with more cheese sauce, and serve.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

FSD Resources