Ingredients

8Eggs, large
1/4 cup Milk
Salt to season
Fresh ground black pepper to season
Cooking oil as needed
1/4 cup Scallions
1/4 cupRed, green and yellow bell peppers, seeded, small dice
2 cups Shredded beef
1 cupCheddar and Jack cheeses, shredded
4 Flour tortillas "burrito size"
Chef Larry's Ranchero Sauce for service

Method
Prepare Chef Larry's Ranchero Sauce per recipe, reserve. Combine eggs and milk, season with salt and fresh ground black pepper. Heat oil in a non-stick pan. Portion scallions, peppers and shredded beef, sauté briefly. Portion beaten egg into pan. Stir and cook until set. Heat tortilla. Portion egg mixture in the center of the tortilla and top with shredded Cheddar and Jack cheese. Roll tortilla and fold in sides to enclose. Cut in half and place on warm serving plate. Top with Chef Larry's Ranchero Sauce and additional shredded cheese. Repeat process to create 4 servings.

Makes 4 Servings

Chef Larry's Ranchero Sauce
Ingredients

2/3 cup Onion, sliced
2 cloves Garlic, minced
2/3 cup Red and green bell peppers, seeded and sliced
1/2 cup Celery, sliced
1 tsp. Jalapeno pepper, seeded and finely diced
1 tbsp. Cilantro, minced
1/2 tsp. Ground cumin
1/2 cup Tomato paste
1 cup Diced or crushed tomatoes
2 cup Chicken or vegetable stock
Salt to season
Fresh ground black pepper to season

Method
In a saucepan, heat olive oil over medium heat. Add onion, garlic, peppers, celery, Jalapeno pepper, cilantro and cumin, sauté for 3 minutes. Add tomato paste, continue to sauté for 4 minutes. Add diced tomato and stock. Bring to a simmer. Reduce heat and simmer for 25 minutes over low heat. Season with salt and fresh ground black pepper.

Chef Larry's Notes
For more "heat" add a pinch of crushed chili or additional Jalapeno pepper.