breakfast burrito made with v8® original vegetable juice

To Prepare Pico de Gallo:

1. In medium mixing bowl, combine onions, tomatoes, jalapeno pepper, cilantro, salt, lime juice and pepper. Mix well. Reserve.

CCP: Hold at 41°F until needed.
 

To Prepare Chicken:

1. Simmer chicken in V8® Spicy Hot Vegetable Juice on medium to low heat.  Simmer.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

2. Remove chicken. Strain and reserve liquid.

3. Cool chicken. Using hands, pull apart chicken. Reserve.

To Prepare Spinach:

1. In a large sauté pan, heat canola oil.  Add spinach.  Sauté spinach for about 2 minutes. Season with salt. Drain and reserve.

 

To Prepare Tomato Compote: 

1. Heat canola oil. Sauté onions for about 5 minutes on medium heat. Add garlic, cumin, coriander and tomatoes. Continue to cook for 15 minutes.

2. Add reserved V8® liquid. Reduce until mixture is thick & chunky. Break tomatoes up with spoon to resemble chunky salsa consistency. Reserve.

 

To Prepare Eggs:

1. Whip eggs with salt and pepper.

2. In a large non-stick sauté pan, scramble eggs until light and fluffy season with salt and pepper. Reserve.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

To Assemble:

1. Place 1 tortilla on a flat surface and top with the following:
To Serve:

1. Carefully roll & tightly fold tortilla into a burrito. Lay flat in half-hotel size pan.  

2.  Bake at 350°F until cheese is melted. 

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

2. Using a scant #40 scoop, garnish with 1-1/2 tablespoons pico de gallo. Serve immediately.