Cabot Cheese Wrapped Breakfast Burrito on the Traeger Flatrock
A cheesy, crispy, fully loaded breakfast burrito cooked on the Traeger Flatrock and wrapped in melted Cabot cheddar. Perfect for weekend brunch and serving a crowd.
Equipment
- Traeger Flatrock griddle
- 2 spatulas or gloved hands
- Large cutting board
- Mixing bowls
Ingredients
- 2 extra-large flour tortillas
- 2 cups shredded Cabot Creamery Seriously Sharp Cheddar Cheese
- 3 eggs beaten
- 1/2 cup leftover pulled pork
- 2 hash brown patties
- 1/2 cup green chile
- Cabot sour cream
- Pico de gallo
- Sliced avocado
Instructions
- Preheat 2 zones of Traeger Flatrock to medium heat.
- Scramble eggs on griddle and stir in 1/2 cup cheese. Set aside.
- Heat pulled pork and grill hash browns until crisp.
- Warm tortillas on the griddle.
- Overlap tortillas on cutting board and layer in cheese, eggs, pork, hash browns, and green chile.
- Roll into a tight burrito, tucking in the sides.
- On griddle, sprinkle remaining cheese into a large rectangle and let melt.
- Place burrito seam-side down on cheese and roll to wrap.
- Cook longer for crispier exterior if desired.
- Transfer to a plate, top with sour cream, pico, and avocado. Slice and serve.
Notes
Use gloves or two spatulas to roll the burrito in the cheese.
Pre-warm tortillas to avoid cracking during rolling.
Try with Cabot Pepper Jack for extra heat.