Nutrient Analysis, Single Serving
Breakfast Burritos

*Note: cotija is a dry, crumbly Mexican cheese, sometimes referred to as the "Parmesan of Mexico". It was originally made with goat's milk but today cow's milk is preferred. This cheese is strongly flavored, firm and perfect for grating or crumbling.

Duck with Blueberries served with Almond Rice Pilaf Stuffed Mild Green Chilies New Mexico Green Chile Pork Posole Grilled Chicken Wrap Baked Pear with Agave Chili Glazed Pecans Orange Roughy with Three Olive Tapenade On Baby Bok Choy Glazed Beef Tips with Forest Mushrooms and Shallots on Sweet Potato Hash Herb-Marinated Lamb Chops On Roasted Red Skin Potatoes Pan-seared Diver Scallops with Garlic & White Wine on Nested Saffron Rice Noodles Chicken Caesar Salad Spicy Fruit Salad Grilled Ahi Tuna with Carmilized Pineapple Salsa Curried Chicken Salad Mexican Chicken Tortilla Soup Teff Crusted Cod with Peach Mango Pico de Gallo Blue Corn Crusted Wapiti Elk with Nopale Prickly Pear & Jicama Pico de Gallo Jerk Spiced Duck with Green Apple-Cabbage Slaw Grilled Eggplant Rolls Banana Bread Chicken Hummus Broiled Pacific Snapper with Roasted Tomato-Cucumber Gazpacho & Lentils Mango Peach Passion Smoothie Fire Grilled Sirloin Oscar Breakfast Burritos Pan Seared Duck with Ancho Chile Mango Salsa Corn Flake Crusted French Toast Stuffed with Bananas Pumpkin Cheesecake Brown Rice Crusted Chicken Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeno Cornbread and Red Chile Slaw Deconstructed Blue Corn Tamale Frozen Mango Passion Mousse Chilled Watermelon Cilantro Soup Chicken Caesar Pita Pizza Brule Banana Split Wild Salmon with Ratatouille Sauce Herbed Apple Cider Dressing Pan Seared North American Elk Red Chile Vinaigrette Portabello-Tofu Stir-Fry Peach Almond Crisp Fire Grilled Vegetable Risotto with Quinoa Napolito Cactus, Jicama,and Orange Salad Fire Grilled Free Range Chicken with Wilcox Peach Relish Grilled Vegetables and Marinade New Mexico Green Chile Pork Posole Low-Fat Spa Cheesecake Vegetarian Chili Fudge Cherry Cake Red Mountain Trout Lemon Curd with Sabayon Fire Grilled Achiote Pork Loin Carrot Mousse Vegan Vegetable Lasagna Sparkling Melon Gazpacho with Fruit Sorbet Polygamy Porter Grilled Beef