Cheesy Chorizo Breakfast Burritos
1/2 cup finely diced mango (about 3 ounces)
1/2 cup finely diced pineapple (about 3 ounces)
1/4 cup packed fresh cilantro leaves, chopped
1/4 cup finely diced red onion (about 1 ounce)
1/2 jalapeño, seeded (optional) and finely diced (about 2 tablespoons)
Juice of 1 lime (about 2 tablespoons)
Kosher salt
1 teaspoon olive oil
2 chicken chorizo sausages, diced (about 4 ounces)
1 cup baby kale (about 1 ounce)
1 cup baby spinach (about 1 ounce)
4 large eggs, lightly beaten
1 cup shredded mozzarella (about 4 ounces)
2 large (burrito-size) spinach tortillas or wraps
Instructions:
Combine the mango, pineapple, cilantro, onions, jalapeños, lime juice and a pinch of salt in a medium bowl and set aside.
Heat the oil in a medium nonstick skillet over medium heat until shimmering. Add the chorizo and cook, stirring frequently, until browned and warmed through, about 5 minutes. Add the kale, spinach and 1/2 teaspoon salt. Cook, stirring frequently, until the greens wilt completely, and any excess moisture evaporates, about 5 minutes. Stir in the eggs and let sit until the bottom starts to set, about 1 minute. Drag the eggs from side to side with a spatula, letting them set on the bottom each time so that big curds form, 2 to 3 minutes. Once the eggs are no longer runny, turn off the heat.
Spread 1/2 cup mozzarella in the center of each tortilla. Microwave one at a time until the tortilla is warm and the cheese melts, 30 seconds. Divide the egg mixture between the tortillas and top each with 2 tablespoons of the fruit salsa. Fold in the sides of each tortilla and then roll them up to form compact burritos. Serve with the remaining fruit salsa on the side.
