Grilled Brisket Breakfast Burrito with Jalapeno Cheese Blanket

A hearty breakfast burrito with veggies, eggs and a smoked brisket filling all wrapped in a crunchy cheese blanket.

Course Breakfast

Cuisine Southwest American, Tex-Mex

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 1171kcal

Author Phen Pavelka

Ingredients

Filling and wrap:

2 tbsp vegetable oil
2 tbsp butter I used kerrygold
½ yellow onion diced
½ red bell pepper diced
½ green bell pepper diced
1 clove garlic minced
1 cup leftover brisket roughly chopped
1 tsp BBQ rub I used Spiceology’s Southwest Chile BBQ Rub
⅓ cup BBQ sauce I used our homemade BBQ sauce recipe
3 eggs
1 large flour tortilla 12" - 14"
¼ cup sliced pickled jalapenos plus extra for cheese blanket
3 oz prepared french fries
1 ¾ cups cheddar cheese shredded

Seasonings and sauces:

Kosher salt and coarse ground pepper to taste
Salsa and sour cream for serving
Creamy hot sauce for drizzle

Instructions

Vegetables:

Preheat griddle or skillet over medium heat.
Add two tablespoons of oil and one tablespoon of butter on the cook surface.
Place chopped onions and bell peppers in the oil/butter mixture and toss to coat.
Stir in one clove of finely minced garlic. Season with salt and pepper to taste.
Once the onions start to become translucent, turn the heat down to medium low and continue cooking until the onions are caramelized to a golden brown.
Remove all vegetables and set aside in a bowl.

Brisket:

Add the chopped brisket to the cooking surface.
Once the fat has started to render, give the brisket a stir to loosen any stuck bits.
Season the brisket with a teaspoon of your favorite BBQ rub - I used Spiceology’s Southwest Chile BBQ Rub - and stir until evenly coated.
Break up any big chunks of brisket with the spatula, and stir in ⅓ cup of BBQ sauce. I used our homemade BBQ sauce recipe.
Continue cooking until the sauce has reduced down to a sticky glaze.
If you see some of the sauce begin to burn, turn your heat down and continue stirring.
Remove the brisket from the pan and set aside in a bowl.

Eggs:

Scramble three eggs together in a bowl until the whites and yolks are fully incorporated.
With your griddle or skillet at medium low heat, add one tablespoon of butter and melt it in a large circle.
Pour the scrambled egg mixture on the melted butter and season with salt and pepper.
Scramble the eggs by folding the cooked portions over the runny portions until there’s no runny egg left.
Chop the cooked egg into smaller chunks rather than larger pieces for texture and so they’ll fit in the burrito easier.
Remove the eggs into a bowl and set aside.

Build the burrito:

Give your griddle or skillet a wipe with a paper towel to remove any excess grease or food and preheat to medium.
Warm one tortilla up on the surface, spinning it until warm and pliable, but before it starts to crisp. About five seconds per side. Remove the tortilla to a work surface nearby on a sheet of foil.
In order, put the veggies, brisket, french fries, and eggs on the cooking surface.
Sprinkle with a pinch of the rub you used for the brisket and add in ¼ cup of pickled jalapenos. Mix until everything is evenly distributed.
With your spatula, form the mixture into a long and narrow pile that will fit within the length of the tortilla shell.
Cover with ¾ cup of finely shredded cheddar cheese and let it melt. You can sprinkle water around the edges of the food and cover with a metal bowl to help melt the cheese.
Remove the food from the cook surface and place in the middle of the tortilla shell.
Once the food is on the tortilla, top with a drizzle of our creamy hot sauce and roll it up. It’s going to look like you have too much food for the shell, but that’s why we warm the tortilla, to give us the pliability to wrap it around the food without breaking.
Roll the burrito: First fold in the sides tight around the filling. Then fold up the bottom edge.
Start rolling from the bottom up and over the filling, keeping things taught with your hands so the filling doesn’t just spill out.
If the edges start to flare out as you roll, just give them another fold toward the middle and continue to roll tightly until you now have a burrito.

Grill the Burrito:

Carefully place your filled burrito seam side down on your griddle or skillet that should still be on medium heat. You want the seam to cook into the tortilla and seal it.
Don’t touch it. Leave it alone so it browns evely. 3 - 5 minutes undisturbed, depending on how hot your cooking surface runs.
After the seam side has browned nicely, flip it over to the other side and repeat the process.
If the edges aren’t quite tight enough and start to open, you can set the burrito upright and grill them shut. Use your spatula to hold it upright or use heat resistant gloves. 1 - 2 minutes per edge.

Optional jalapeno cheese blanket:

Place one cup of finely shredded cheddar cheese directly on the cooking surface and spread it out to double the length of the burrito.
Spread it thin and even until it start to melt.
Place sliced, pickled jalapenos (or fresh sliced jalapenos if you’d rather) into the melty cheese an inch or so apart along the length of the cheese.
Once you start to see the fat separating from the cheese, place the burrito seam side down on one side of the melted cheese and jalapeno.
Use a spatula to lift the cheese up at the edges and lightly press against the outside of the burrito. It should be browned on the bottom and not pulling apart. If it’s too melty, it’s not cooked enough and won’t stick to the burrito. Let it cook longer until the cheese is browned and able to be lifted.
Once the cheese is ready, place your spatula on the end of the cheese-covered burrito and flip it over onto the other side of cheese and jalapenos. Repeat the process until the burrito is covered and hugged in a cheesy blanket.
Remove from cooking surface and serve hot with salsa and sour cream.

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