Tuesday, October 5, 2010

Egg and Cheese Burritos for the College Dorm Cook

We call this an assembly-only recipe. That's sort of, well, not true. You have to cook your eggs. Believe it or not, you can scramble eggs in a rice cooker. We ate these for breakfast every day when we visited San Antonio. They're good any time.

2 eggs
2 or 3 tortillas
Cooking oil
¼ cup frozen chopped onions
¼ cup frozen chopped peppers
½ cup cheddar
Salt and pepper to taste
Hot sauce

OK. Not quite assembly-only. For our first rice cooker meal, you will scramble some eggs. Yes, you can scramble eggs in a rice cooker! Please take our advice and buy a rice cooker with a nonstick coating; the added expense will more than pay for itself in saved clean-up time.

Two large eggs will make enough to fill 2-3 tortillas. Start by adding one to two teaspoons of oil to the rice cooker and let it heat up for a minute. Add ¼ cup onions (more if, like me, you love onions) and then add ¼ cup frozen bell peppers to the oil and let them cook. Season the vegetables to taste with salt and pepper or, as always, use Cajun seasoning. When they have cooked for a few minutes, crack your eggs directly into the rice cooker and stir thoroughly (be sure to use a wooden or plastic stirrer to protect the non-stick coating) until the eggs have cooked through. Remove the eggs from the rice cooker and spoon about three tablespoons of filling into each tortilla and top with a tablespoon of cheese. Top with Rotel or hot sauce, and then pop them in the microwave for 30 seconds and enjoy.

Lagniappe (something extra, Louisiana-style): Try mixing some beans into your egg burritos for a hearty and simple huevos rancheros style breakfast. You’ll only need about two tablespoons of eggs and one tablespoon of beans for each one. Arriba!

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