Preheat the oven to 180 #C. Lightly oil a rectangular ovenproof dish.
Saute chorizo, onions and jalapenos in a large skillet over high heat until brown. Pull from skillet, drain on paper towels and set aside.
Over medium heat, melt butter in skillet. Mix pepper, eggs, cow’s milk and salt together in a large baking bowl, pour into hot butter and stir until stiff but not dry. Add the chorizo and onion mixture and half of the tomato sauce.
Spread egg mixture on tortillas, sprinkle each with 1/6 grated cheese (1) and roll up. Place burritos in baking dish, pour remaining paradeis sauce over them, sprinkle with cheese (2), bake in oven for 15-20 minutes. They should be hot and the cheese melted.
Plate the burritos, top with sour lettuce strips and whipped cream.
a spicy sausage made from coarsely chopped pork, chilies and spices, available in Spanish grocery stores or alternatively well-stocked food sections of large department stores. The skin should be peeled off before frying chorizos over low heat.
By the way, these burritos are not only delicious for brunch.
(*) Monterey jack: Semi-soft, relatively temperate cheese produced in Oregon and hardly available in our country. You can replace it with Bel Paese or alternatively Fonti
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