Hey! I'm Leslie! Join me in my Food meets fashion adventure!


An Easy and Delicious Mexican brunch: My Egg, Poblano, and Chorizo Burrito

I'm gonna go out on a limb here and say that, I'm kinda sorta famous for my breakfast burritos. Long before I ever knew how to pull off a lovely Eggs Benedict or a perfectly prepared omelette, I was busy sautéing and stuffing some of the best A.M. burritos around. And those aren't my own words. My family and friends were my biggest fans when it came to my beloved brunch burrito. For I had friends special requesting the morning belly-fillers as far back as college...when I was still "cooking" up Ramen and Easy Mac on occasion.

These breakfast burritos have changed a little over the years. While I once used a mixture of sautéed green bell peppers and onions, I'm now faithful to the poblano. Because let's face it, roasted poblanos put bell peppers to absolute shame, anytime, anywhere. I also traded in the chopped kielbasa because there's nothing Mexican about that sausage. And last, I mistakenly used to throw the salsa inside of the burrito which as you can imagine, resulted in a saucy mess. Ahhh, the simple breakfast burrito progression, in a nutshell.


I hope you all like Mexican food. Because now that I'm living in Southern California, you can expect to see a lot of it on my blog. Starting with my simple, but always scrumptious, breakfast burrito. This may be one of the most painless and yet, seriously addicting breakfast recipes I have to offer. So go for it this weekend...make a few...and maybe the Dash of Les breakfast burrito will make you a weekend morning hero too!


Egg, Roasted Poblano, and Chorizo Breakfast Burrito


2 burrito sized tortillas

5 eggs, beaten with salt and pepper

1 poblano pepper

Chorizo from 1 encased Mexican chorizo "link"

1/2 cup chopped red onion

2.5 tablespoons light tasting olive oil (or oil of your choice), divided

1/2 cup shredded Pepper Jack cheese

2 teaspoons butter

Salsa and any other toppings of your choice


1) Pre-heat oven to 450. Place poblano pepper in a pan and brush with 1/2 tablespoon oil. Place in the oven and keep a watchful eye. Turn once with tongs. After 15 minutes or when there's a slight char on the pepper, remove from oven and set aside.

2) In a large pan, heat 1 tablespoon oil. When heated, add the chopped red onion and cook until softened, 7-10 minutes. Remove the chorizo from its casing (I use a sharp knife to split the casing) and add to the pan. Sauté another 3 minutes, breaking up the meat and integrating it in with the onion. Remove pan from heat and spoon the onions and meat into a bowl. Now, remove the skin from the poblano, and chop, being sure to discard the seeds unless you want the burrito extra spicy. Mix the chopped poblano in with the chorizo and onion.

3) With a damp paper towel, wipe any meat remnants from the pan...or grab a new pan for the scrambled eggs. (You can skip this step, I'm just a sucker for really yellow scrambled eggs). Heat one tablespoon oil in pan and scramble eggs. When the eggs are still pretty moist, fold in the chorizo, onion, and poblano.

4) Assemble your burritos. FYI: I sprinkle water on my tortillas to make them for pliable. Put half of the egg/meat/pepper mixture in one burrito and half in another (in the middle, length-wise). Sprinkle each with 1/4 cup shredded pepper jack cheese. Fold in the small ends of the tortilla first, and then roll length wise.

5) Melt 2 teaspoons butter in a grill pan (or pan of your choice) on medium heat and place the burritos in the pan, allowing them to "grill" for 1-2 minutes on each side, or until they have a slightly golden and crispy exterior. Remove from heat and top with salsa and any other toppings.

6) Enjoy!!!

***Makes 2 large breakfast burritos. You will not need a side. 


Ricotta and Salami Stuffed Chicken Topped with an Heirloom Tomato and Basil Salad

Bring on the Low Country Boil: It's the Essential Southern Summer Shindig