Breakfast Burrito with Roasted Corn, Jalapeno and Brie

May 23rd

There are so many reasons for fear and panic, but kitchen panic is by far the most unnecessary. One of my friends walked in the kitchen while I was cooking the jalapenos – she started coughing so much she had to leave. That’s called pepper air (well, that’s what I call it), and it’s most definitely due cause for kitchen panic, as it’s fair warning for kick-butt spiciness. I experienced said panic, which is ridiculous as I live within walking distance of like, fifty restaurants. There is no need to freak out, it’s just food. Turns out this pepper air was a boggart (Harry Potter reference – I’m about to finish book 4), and the burritos were declared delish by even my spice-shunning friends.

A few explanations as to why this burrito is so tasty. Corn, though benign and boring in nature, takes on a whole new flavor when roasted or sauteed. It turns golden and crazy sweet! The jalapenos are seeded, so they cause a kicky heat but nothing too scary (take out every last seed if you don’t like spice, or leave a few in if you do!). Green onions (also called scallions) and fresh basil give a bright, fresh flavor, and the brie is just dreamy. Really, is there anything better than brie?

The other awesome thing about this breakfast is its “to-go-ability”. When you try to pull off a picnic with five friends and four babies under 1, the food should be the last of your worries. Portable was important, but we also needed to be able to eat this with one hand so we could stop the babies from eating acorns with the other hand. I could make this before anyone arrived (except my poor jalapen0-face friend) and just grab them from the warm oven when we were ready to leave.

Lastly, this is interesting – my students always love this. Why do breezy, warm May nights make us crave Mexican food? If capsaicin (the technical term for the “kick” from peppers) makes us sweat, wouldn’t we want it in the chilly months? Well, kids, why do we sweat? It’s our body’s natural cooling process. The reason Mexican, Central American, Spanish, Portugese, Jamaican (etc.) food is all naturally spicy is because it actually cools us down! Also, you can train your palate to handle increasingly spicy flavors – my sister actually takes the lid off the hot pepper shaker and pours a thick layer on her pizza – true story. Cowboy up and take the heat!

Breakfast Burrito with Roasted Corn, Jalapeno and Brie

Makes 6-8, depending on how full you make them

1 tbsp. butter, divided

2 c. frozen white corn

1/2 tsp. salt, divided

1/4 tsp. pepper, divided

8 jalapeno peppers, seeded and diced

10 eggs, beaten with fork

1 bunch green onions, sliced

1/2 lb (8 oz.) Brie, cubed (freeze briefly to make dicing easier)

1/4 c. chopped fresh basil

6-8 whole wheat or white medium flour tortillas

1. Preheat oven to 250 degrees. Heat a large skillet to medium high heat. Add 2 tsp. of the butter and melt.

2. Add corn, 1/4 tsp. salt and 1/8 tsp. black pepper. Stir and saute for 5-8 minutes or until starting to turn golden.

3. Add peppers and continue to saute until peppers soften and begin to brown.

4. Scrape peppers and corn into a mixing bowl. Add remaining 1 tsp. butter to pan and melt.

5. Add beaten eggs and cook, scrambling gently, until set. Add remaining 1/4 tsp. salt and 1/8 tsp. pepper.

6. Add back the pepper and corn mixture as well as the green onions, brie and basil.

7. Mix gently to combine.

8. Lay out tortillas and divide egg mixture evenly down the center of each burrito. If planning to warm and take to go, lay each tortilla on a square sheet of foil before filling. 

9. Roll up the bottom 3 inches of each tortilla, and then pull one side over the filling, tucking it in tightly. Continue to roll so that the burrito is slightly open on the top but sealed on the bottom. Wrap in foil and place in the warm oven.

step 1: roll up the bottom 3 inches…

step 2: if you just rolled it vertically, now you will be working horizontally. Pull one edge tight into the filling…

step 3: once pulled tightly, keep rolling that same direction…

10. Eat or pack when ready. Burritos will be fine in warm oven for at least 30 minutes, but probably even longer (I just can’t vouch for more than 30 minutes as that was how long mine were in).

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