2 lbs ground turkey (browned & seasoned)
12-16 eggs (beaten)
1 large onion (diced)
1 large green bell pepper (diced)
1 lbs mild cheddar (shredded)
16 large tortillas
Saute the diced onions and green bell peppers in a large skillet or frying pan over medium heat until the onions become translucent. Once the onions and peppers are ready, add the sixteen beaten eggs to the mixture, turning the heat down to medium low. Make sure to stir and run your spatula along the bottom of the pan continuously, or the eggs will form a layer on the bottom of the pan and burn. Continue this until the mixture begins to resemble scrambled eggs. When you are satisfied that the eggs are sufficiently cooked, remove the pan from the heat. Now you’re ready to assemble the burritos.
To assemble the burritos, scoop about 1 cup of the eggs on the center of the burrito, sprinkle some cheese over top, place a handful of the julienned jalapenos on the cheese, and fold everything up in the the tortilla using the Air-tight Seven Fold Burrito method. You can warm the tortillas in the oven or micro wave to make them easier to fold.
This recipe will make approximately 16 burritos. Freezing them is the best way to store them. In order to freeze them, wrap them in parchment paper and use a rubber band or tape to hold the paper closed. This will both keep the burrito from falling apart in the freezer, as well as provide a disposable container in which to microwave the burrito when it’s time to reheat it.
NOTE: Do NOT wrap them in aluminum foil, wax paper, freezing paper, or plastic cling wrap. Those all present issues when the time comes to microwave the burrito.