Grilled Red Chile Burrito with Sunny-Side Egg & Cotija

Serves 2 · 20 minutes

Ingredients

• 2 large flour tortillas

• 1–1½ cups red chile sauce

• 1 cup cooked filling of choice (traditional options: shredded beef, beans, potatoes, or cheese)

• 2 large eggs

• ¼ cup cotija cheese, crumbled

• Salt & freshly cracked black pepper, to taste

• Oil or butter, for cooking

Instructions

1. Fill the Burritos

• Lay each tortilla flat.

• Add your chosen filling to the center (beans, beef, potatoes, cheese, etc.).

• Roll burrito-style: fold in the sides, then roll tightly from the bottom up.

2. Grill the Burritos

• Heat a skillet over medium heat with a small amount of oil or butter.

• Place each burrito seam-side down and grill until golden, crisp, and lightly blistered.

• Flip and repeat on the other side.

3. Fry the Eggs

• In a separate pan, fry each egg sunny-side up until the whites are set but the yolk is still runny.

• Season with salt and pepper.

4. Warm the Red Chile

• Heat the red chile sauce in a small pot or microwave until hot and pourable.

5. Assemble

• Place each grilled burrito on a plate.

• Top with a sunny-side egg.

• Spoon warm red chile sauce generously over the top.

• Finish with a sprinkle of cotija.

Optional Enhancements

• Add crispy potatoes inside the burrito

• Spoon refried beans on the plate as a base

• Garnish with cilantro

• Add a second egg if you want a more “huevos rancheros” finish

• Serve with lime wedges or avocado slices