Scrambled Egg Burritos with Tex-Mex Salad Teri Tsang   From Every Day with Rachael Ray September 2007 FOUR SERVINGS Prep Time: 15 min Cook Time: 15 min 6 slices bacon, halved crosswise 1/4 cup sour cream 1 1/2 tablespoons chopped chipotle chiles in adobo sauce One 10-ounce box frozen corn kernels, thawed 1/2 red bell pepper, thinly sliced Salt and pepper 1/4 cup fresh cilantro leaves 4 large eggs Four 8-inch flour tortillas 1/2 cup shredded cheddar cheese 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 a 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 tortillas, cheese, eggs, sour-cream mixture and bacon pieces. 6. Halve each burrito crosswise and serve with the Tex-Mex salad.

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