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The Commissioner recipes

Makes four burritos Prep time: 25 minutes 2 tablespoons oil 1 onion, chopped 1 baked potato (about 5 ounces), chopped 1 cup chopped grilled chicken breasts 6 eggs, beaten 1 teaspoons chipotle chile pepper powder 4 flour tortillas (10-inch), warmed 1/4 cup Bull’s-Eye Sweet & Tangy Barbecue Sauce 1 cup Kraft Shredded Cheddar Cheese 2 tablespoons chopped cilantro

Heat oil in large skillet on medium-high heat. Add onions; cook and stir 3 minutes or until crisp-tender. Stir in potatoes and chicken; cook 8 minutes or until potatoes are lightly browned and mixture is heated through, stirring occasionally. Add eggs and chipotle powder; stir. Cook 4 minutes or until eggs are set, stirring frequently. Spread tortillas with barbecue sauce. Spoon 1/4 of the egg mixture down center of each tortilla; top evenly with cheese and cilantro. Fold in opposite sides of each tortilla, then roll up burrito-style. Tip: To warm tortillas in the microwave, wrap them in paper towels and microwave on high for 45 seconds or just until warmed. Or to warm in the oven, wrap tortillas in foil instead of paper towels and bake at 300 degrees just until warmed.