Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

August 16, 2012

Breakfast Burritos My Way

(Continued)

Lay a tortilla on a large plate or cutting board. Place a piece of bacon in the middle of the tortilla. (My

wife opts not to have bacon on hers. She's a health freak.) Now carve a piece of the eggs and cheese

that is roughly ¾ the length of the tortilla and about 1 inch wide. Top the eggs and cheese with salsa

and a dash of hot sauce.

Now here's the tricky part. Fold the bottom of the tortilla upwards towards the eggs. Then, wrap the

left and right sides around the eggs, creating an area at the bottom of the tortilla that has no openings.

Place the tortilla in the skillet with the bacon grease that has been warmed to medium heat. Start with

the crease side down to seal the burrito. That step is Very Important.

Once brown and toasty, turn the burrito and toast the other side. If you want to get fancy, you can even toast the sides by holding the burrito on its sides, as it doesn't take long at all.

If you are eating at home, serve with some sour cream and additional salsa and hot sauce. On the weekend when you have time, try sauteing onions and bell peppers and mix with the eggs while you cook them for some additional flavors and textures. Enjoy!

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Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.

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