Daybreak Burritos 01-May-2007 1 tablespoon butter 1/4 cup chopped onion 1/4 cup ORTEGA® Diced Green Chiles, drained 6 large eggs 2 tablespoons water 1/2 cup breakfast sausage, crumbled, cooked and drained 6 slices deli jalapeño cheese, cut in half 6 (8-inch) flour tortillas, warmed 6 tablespoons picante sauce 2 tablespoons chopped fresh cilantro Melt butter in 10-inch nonstick skillet until sizzling; add onion. Cook over medium heat until onion is softened (3 to 5 minutes). Stir in chiles. Meanwhile, combine eggs and water in medium bowl. Beat with wire whisk until well mixed. Pour eggs into skillet; sprinkle with sausage. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes). For each serving, place 1/2 slice cheese in center of warm tortilla. Spoon 1/3 cup eggs over cheese; spread with 1 tablespoon picante sauce. Sprinkle with 1 teaspoon cilantro; top with 1/2 slice cheese. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling. Repeat with remaining ingredients. Makes 6 servings. Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com