Tex-Mex Egg Burritos
4 flour tortillas
½ lb Mexican chorizo sausage (or can substitute hot Jimmy Dean pork sausage)
6 large eggs, lightly beaten
1 (4.5oz can) chopped green chilies, undrained
shredded cheddar cheese
Wrap tortillas in foil and put in oven to warm (are also good in fried corn tortillas). Meanwhile, cook sausage in a large skillet; drain and return to skillet. Add eggs and chilies to sausage. Cook, without stirring, until mixture begins to set on bottom. Draw spatula across bottom pan to form large curds. Continue cooking until eggs are thickened, but still moist. Do not stir constantly. Serve in the tortillas topped with salsa and cheese.