Ingredients
| 8 each | eggs | |
| 1/4 cup | (60 ml) | green onions, sliced |
| 1 each | jalapeno, de-seeded, minced | |
| 1/4 cup | (60 ml) | milk |
| 1 1/2 tbsp | (23 ml) | butter |
| 1/4 cup | (60 ml) | chorizo |
| 2 cups | (500 ml) | diced hash browns |
| 1/2 tsp | (3 ml) | garlic powder |
| 1/2 tsp | (3 ml) | onion powder |
| 1/2 tsp | (3 ml) | paprika |
| 1/8 tsp | (0.5 ml) | cayenne (optional) |
| 3/4 cup | (180 ml) | pepper jack cheese, shredded |
| 1/4 cup | (60 ml) | salsa |
| 4 each | (12") | flour tortillas |
| salt and pepper to taste |
Directions
- Preheat oven and bake hash browns according to the package.
- In a medium sized bowl, scramble the eggs with milk, green onions and season with salt and pepper.
- In a small bowl combine garlic powder, onion powder, paprika and cayenne (optional). When hash browns are brown and crispy season with garlic powder mixture and melt ½ cup of cheese on top of the hash browns.
- In a large sauté pan melt butter add the jalapenos and chorizo (optional). Cook to remove the rawness of the jalapenos and cook chorizo (optional). Add the scrambled egg mixture and cook until fluffy.
- Now it’s time to build, place the tortillas on a flat surface, create a long 5-6” mound of eggs going left to right about 1.5” from the “6 o’clock” bottom of the tortillas. Add about 1 tbsp of cheese on top of the eggs. Now add the cheesy hash browns and finish with salsa on top of each tortilla. To finish, fold over the “6 o’clock” flap of the tortilla, roll a half roll towards “12 o’clock”, fold in the left and right side and continue to roll towards “12 o’clock” until completely wrapped. Enjoy with your favourite hot sauce!