Roasted peppers and corn are melted into cheese and folded in a blistered tortilla with tots and eggs.
- 8 poblano peppers
- 1 bag extra crispy tater tots
- Salt and pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, grated or chopped
- 1 cup fire-roasted corn kernels
- 1 cup Mexican crema or crème fraiche
- 1 cup shredded Asadero, Monterey Jack or mozzarella cheese
- 10 eggs
- 2 teaspoons chipotle Tabasco or jalapeño Tabasco
- 2 tablespoons butter
- 4 scallions, thinly sliced, whites and greens
- A handul of cilantro leaves, chopped
- 6 large flour tortillas
Place peppers on a foil-lined baking sheet and char evenly under broiler to blacken and char all over. Place peppers in a bowl and cover to cool, then peel, halve lengthwise, seed and stem. Slice the peppers across about ½-inch-thick.
Preheat oven to 425˚F. Line a pan with parchment and spread tots in even layer. Bake 25 minutes. In a ramekin, mix about 1 teaspoon salt, ½ teaspoon black pepper, cumin and coriander. When tots come out of oven, sprinkle with seasoning.
Heat a medium-large skillet over medium to medium-high heat with olive oil, 1 turn of the pan, add onions and season with salt and pepper, soften 5-6 minutes, add garlic, peppers, toss and add corn to heat through. Add crema, stir, add cheese and turn with a spatula to melt cheese. Cover to keep warm.
Whisk up eggs, salt and pepper, hot sauce.
Heat a large nonstick skillet over medium-high heat, melt butter and when it foams add scallions and cook out for a minute or 2. Add eggs and cook to desired doneness. Sprinkle in cilantro.
Char tortillas over open flame or in dry stainless skillet over high heat. Blister and soften tortillas.
Build burritos: fill with rajas con queso, top with tots and eggs. Tuck in sides of tortillas and wrap and roll. Set the burritos and cut in half to serve.