Total Time:
Servings:Ingredients
Strawberry-Kimchi Quick Relish
1 lb Dole Chef-Ready Cuts Diced Strawberries, thawed
1 cup napa cabbage kimchi, drained and finely chopped
¼ cup kimchi liquid
2 Tbsp rice vinegar
2 Tbsp honey
2 scallions, thinly sliced
1 Tbsp toasted sesame seeds
1 tsp sesame oil
Gochujang Aioli
1 cup mayonnaise
3 Tbsp gochujang
1 Tbsp honey
1 Tbsp lime juice
1 tsp sesame oil
Soft-Scrambled Eggs
30 large eggs
1 cup whole milk
2 Tbsp unsalted butter
1 tsp kosher salt
½ tsp black pepper
Burrito Components
10 large flour tortillas (12-inch)
40 oz frozen tater tots, baked until crisp
20 slices American cheese
2 scallions, thinly sliced, for garnish
Directions
Method
- STRAWBERRY-KIMCHI QUICK RELISH - Combine diced strawberries, kimchi, kimchi liquid, rice vinegar, honey, scallions, sesame seeds, and sesame oil. Toss gently to combine and refrigerate for at least 15 minutes before service.
- GOCHUJANG AIOLI - Whisk together mayonnaise, gochujang, honey, lime juice, and sesame oil until smooth. Refrigerate until ready for service.
- TATER TOTS - Bake tater tots according to the manufacturer’s instructions until crisp and golden. Hold warm for assembly.
- SOFT-SCRAMBLED EGGS - Whisk eggs, milk, salt, and pepper until fully combined. Melt butter in a large nonstick skillet or tilt skillet over medium-low heat. Cook eggs slowly, stirring continuously, until soft curds form and eggs are just set. Remove from heat immediately to prevent overcooking.
Assembly (Per Portion)
- Warm one 12-inch flour tortilla.
- Spread 2 Tbsp gochujang aioli down the center.
- Add ¾ cup soft-scrambled eggs, 4 oz crispy tater tots, and 2 slices American cheese.
- Top with ½ cup Strawberry-Kimchi Quick Relish.
- Fold and roll tightly into a burrito.
- Place seam-side down on a griddle and cook for 1–2 minutes, until the exterior is crisp and the cheese is melted.
- Garnish with sliced scallions and serve immediately.
