Breakfast Tacos (or Breakfast Burrito) with Chile Relleno Burger Filling
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 1 cooked burger patty (about 6 oz cooked), 1/4 cup Salsa Roja, and 1/4 of the sliced avocado (about 1–2 tablespoons). leftover Chile Relleno Burgers with Salsa Roja
- 3 large eggs
- 1 tbsp milk
- 1 tsp butter or oil
- Optional: 2 tbsp shredded cheddar or Monterey Jack, lime wedge, chopped cilantro
- 2 small flour or corn tortillas (6–8 inch)
- Salt and pepper to taste
Directions
- Crumble the reserved cooked burger into small pieces.
- Warm a small skillet with butter or oil, lightly scramble the eggs with milk until just set and fluffy; push eggs to the side and quickly warm the crumbled burger pieces until heated through.
- Mix eggs and beef together and season if needed.
- Heat tortillas.
- Assemble by spooning half the egg+burger mixture into each tortilla, drizzle 2 tbsp Salsa Roja per taco, add reserved avocado slices (use ~2–3 slices per taco from the reserved 1/4 avocado) and sprinkle cheese and cilantro.
- Serve with lime.
- For a burrito, add rice or beans and roll; for a breakfast plate, serve with extra Salsa Roja.