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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Transfer to paper towels to drain; reserve the fat in a measuring cup. | 2. In a small bowl, stir together the sour cream and 1 tablespoon chipotles. | 3. In the skillet, heat 1 tablespoon reserved bacon fat over medium heat. Add the corn and bell pepper and cook until just heated through, 3 minutes; season with salt and pepper. Stir in the remaining 1/2 tablespoon chipotles and the cilantro. Transfer to a plate and set aside. | 4. Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat. Beat the eggs, season with salt and pepper and add to the skillet. Scramble until the eggs are just set, about 3 minutes. Transfer to a plate. | 5. Place tortilla on a work surface and sprinkle 2 tablespoons cheese across the center. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten. Roll up burrito-style. Repeat with the remaining incredients. | 6. Halve each burrito crosswise and serve with the Tex-Mex salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6	slices		700.56	2.1504	21.2016	66.6792
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
chipotle chile adobo	1 1/2	1/2	chopped	-	-	-	-
corn kernel	1	box	thawed frozen	-	-	-	-
red bell pepper	1/2		sliced	-	-	-	-
salt pepper				-	-	-	-
cilantro leaf	1/4	cup		0.92	0.1468	0.0852	0.0208
egg	4			286.0	1.44	25.12	19.02
flour tortilla	4			-	-	-	-
cheddar cheese	1/2	cup	shredded	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.