Scrambled Egg Burritos With Tex-Mex Salad

• 6 slices bacon, halved crosswise
• 14 cup sour cream
• 1 12 tablespoons chopped chipotle chiles in adobo
• 1 (10 ounce) box frozen corn kernels, thawed
• 12 red bell pepper, thinly sliced
• salt and pepper
• 14 cup fresh cilantro leaves
• 4 large eggs
• 4 (8 inch) flour tortillas
• 12 cup shredded cheddar cheese

1. In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes.
2. Transfer to paper towels to drain; reserve the fat in a measuring cup.
3. In a small bowl, stir together the sour cream and 1 tablespoon chipotles.
4. In the skillet, heat 1 tablespoon reserved bacon fat over medium heat.
5. Add the corn and bell pepper and cook until just heated through, 3 minutes; season with salt and pepper.
6. Stir in the remaining 1/2 tablespoon chipotles and the cilantro.
7. Transfer to a plate and set aside.
8. Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat.
9. Beat the eggs, season with salt and pepper and add to the skillet.
10. Scramble until the eggs are just set, about 3 minutes.
11. Transfer to a plate.
12. Place tortilla on a work surface and sprinkle 2 tablespoons cheese across the center.
13. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten.
14. Roll up burrito-style.
15. Repeat with the remaining incredients.
16. Halve each burrito crosswise and serve with the Tex-Mex salad.

bacon, sour cream, chipotle chiles, corn kernels, red bell pepper, salt, cilantro, eggs, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/scrambled-egg-burritos-with-tex-mex-salad-288845 (may not work)