Egg and Chorizo Burritos
- 12 ounces Mexican chorizo sausage, casings removed
- 4 10-inch whole wheat tortillas
- 5 ounces hot pepper Monterey Jack, shredded
- 6 large eggs, beaten to blend
- 1/2 cup fresh cilantro leaves
Cook chorizo in a medium heavy skillet over medium-low heat, stirring occasionally, until chorizo is brown and fat is rendered, about 20 minutes. Using a slotted spoon, transfer chorizo to a medium bowl. Drain all but 1 Tbsp. drippings from pan; set pan aside.
Preheat broiler. Divide tortillas between 2 baking sheets; sprinkle half of cheese over, dividing equally; set aside. Heat drippings in reserved skillet over medium-low heat; add eggs and cook, stirring occasionally, until eggs are just set, about 4 minutes.
Cook tortillas until warmed through and cheese begins to melt, about 20 seconds.
Working quickly, top tortillas with chorizo and eggs, dividing evenly. Sprinkle with remaining half of cheese and cilantro. Working one at a time, fold in top and bottom ends of tortillas, then roll up, starting from an unfolded side, into burritos.