Instructions: To make the Tomatilla Avocado Salsa: Grill poblano directly on gas flame or on a grill pan until blackened, turning frequently, 12 to 15 minutes. Transfer to a paper towel; let cool. Peel, seed, and remove stem; set aside.

In the bowl of a food processor fitted with the metal blade, combine tomatillos, onion, poblano, cilantro, and salt. Pulse until coarsely chopped, about 30 seconds. Can be made ahead up to this point and stored refrigerated for up to 3 days. Transfer to a medium bowl. Stir in avocado. Taste and adjust for seasoning. Serve immediately. (

Makes about 3 cups)

To make the Pico de Gallo: Combine onion, tomatoes, jalapeno, lime juice, and cilantro in a large bowl; season with salt and pepper. Let stand at least 30 minutes at room temperature to let flavors develop. Serve, or store, covered in plastic wrap, in the refrigerator for up to 3 days. (

Makes about 4 cups)

To make the Burrito: Heat tortillas directly over gas flame or in a large skillet, turning frequently until heated through and softened. Set aside. Whisk eggs in a medium bowl. Season with salt and pepper.

In a medium nonstick skillet, melt butter over medium-high heat. When the butter is melted and foamy, add the eggs. Reduce heat to medium. Sprinkle with the cilantro and cheese. Using a rubber spatula or a flat wooden spoon, push eggs toward the center while tilting skillet to distribute runny parts. Cook to desired consistency.

Remove from skillet. Divide eggs between tortillas. Top with salsa and pico de gallo (reserving extra salsa and pico de gallo for another use). Fold the tortillas over the filling to enclose. Serve immediately.

This recipe yields 2 servings.

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