Queso-Smothered Kitchen Sink Breakfast Burritos

For the burritos:
6 large eggs
1/4 cup heavy cream
2 tbsp extra virgin olive oil
1/2 large white onion, diced1 tbsp. garlic, minced
1/4 cup chives, chopped1 tsp. cumin, ground
1 tsp black pepper, freshly ground
1 cup tomatoes, finely chopped
1 large avocado, pitted, peeled, finely chopped
10 oz chorizo, cooked
5 large (approximately 12inch) burrito-sized flour tortillas

For the queso:
2 cup Monterey Jack cheese, shredded (I strongly recommend
shredding your own cheese for this queso instead of
purchasing it pre-shredded from your market. I know,
I know, the elbow grease. But shredding your own simply
yields a significantly better, more even and creamy result here.)
1 1/2 cup sharp cheddar cheese, shredded
1 cup whipped cream cheese
1/2 cup heavy cream (whole milk may be substituted)
2 Hatch chiles, roasted, stemmed, peeled, diced (Any green
chiles may be substituted here.
10 stems cilantro, chopped
1/2 tsp. white pepper, ground

Note: This recipe for queso yields a thick finished product,
which is no problem when you are simply slathering it over
breakfast burritos. If you are choosing instead to serve it with
chips, I would recommend increasing the amount of heavy cream
that you incorporate from one half cup to one whole cup.
Additional cream will simply prevent the unpleasantness that is
broken tortilla chips stuck in your dip.

To prepare the burritos, whisk the eggs and heavy cream together
in a large bowl. Heat the oil in a large, heavy-bottomed skillet
over a medium flame, add the onion, and saute until golden,
tender and fragrant, approximately 10 minutes. Add the garlic
and saute for two minutes more. Stir in the egg mixture, chives,
cumin, and black pepper, continuing to cook and stirring in a
circular motion with a wooden spoon until eggs begin to set.
Continue to cool until eggs are solid but fluffy and cooked
through. Remove to a large bowl.

Stir tomatoes, avocado and chorizo into egg mixture and warm
your tortillas in a dry skillet or comal. Once tortillas are
warmed and you are ready to assemble your burritos, place
approximately one cup of the filling mixture in the center of a
tortilla. Fold the bottom of the tortilla (the edge closest to
you) up and over the filling, then fold each side in and over
the bottom. Tightly tuck and roll the burrito away from you to
finish. Repeat with remaining tortillas and filling mixture.
Note that because you are going to top these burritos generously
with hot queso, I recommend lining them up in an even layer
inside a 9x13 baking dish.

Meanwhile, to prepare the queso, melt the Monterey Jack cheese,
cheddar cheese, and cream cheese together with the heavy cream
in a small saucepan, stirring frequently. Once the cheese
mixture is uniformly melted together, stir in the chiles,
cilantro, and white pepper. Remove queso from heat, pour over
top of assembled burritos, and serve immediately.

YIELD: 5 large burritos and approximately 3 1/2 cups of queso