Chorizo Breakfast Burrito


# 8 scoop egg and churizo mixture
# 40 scoop Cheese Shredded. Mild Cheddar.
1 -Tortilla, wheat, 10″.

Chef Notes:

1. Put chorizo in a 2 inch full size pan.
2. Cook at 350° until it reaches 165°, about 20 minutes.
3. Cover and keep warm.
4. Put eggs in 4 inch full size pan.
5. Cook at 350° until temperature reaches 165°,
, approximately 30 minutes.
6. Wrap tortillas in foil and put in oven to warm for 10 minutes
7. Mix eggs and chorizo together.
Using a #8 scoop, put mixture in center of warm tortilla. Spread out the length of the tortilla.
9. Add a #40 scoop of cheese.
10. Roll burrito. Wrap in Blue Foil Wrap.
11. Place in warmer and keep at 135° or above until serving time.
If prepared ahead of time, make sure product is cooled to 41° within 6 hours – cooling from 135° to 70 within 2 hours and then to 41° within 4 hours.
If reheating, heat to 165° for 15 seconds within 2 hours. Hold at 135° or above.
CCP: Cool cooked food to 70°F withing two hours and from 70°F degrees to 41°F or below in an additional four hours or less.
CCP: Reheat foods to an internal temperature of 165°F for fifteen seconds within two hours.