Green Tomato Pico
2 green tomatoes, finely chopped, or 5 tomatillos, husked, rinsed, and finely chopped
½ small white onion, finely chopped
¼ cup sliced mild or hot pickled jalapeños, finely chopped, plus more for topping burritos
A small handful of fresh cilantro, finely chopped
2 cloves garlic, finely chopped
1 lime, juiced (about 2 tbsp.)
A few (7 or 8) fresh mint leaves
1 lb. baby potatoes, sliced
1 tbsp. olive oil
1 lb. fresh Mexican-style chorizo
1 large poblano pepper, seeded and quartered, then very thinly sliced
1 small white onion, quartered, then very thinly sliced
4 large (10-inch) whole wheat tortillas
1 ½ cups shredded pepper Jack
Mexican crema or sour cream, for drizzling (optional)
In a medium bowl, stir the pico ingredients to combine.
In a large saucepan with a lid, cover the potatoes with water. Cover the pan and bring to a boil over high heat. Salt the water and cook the potatoes until just tender, 7 to 8 minutes; drain.
Meanwhile, in a medium cast-iron skillet, heat the oil, one turn of the pan, over medium-high. Add the chorizo and cook, breaking up the meat with a spoon, until the chorizo is browned, about 2 minutes. Add the pepper and onion and cook, stirring often, until the vegetables soften, 2 to 3 minutes. Add 1/2 cup water to the skillet and cook, scraping up the browned bits on the bottom of the pan, until the liquid reduces slightly, 2 to 3 minutes more.
Heat a large nonstick skillet or a griddle over medium-high. Working with one tortilla at a time, cook until blistered on the bottom, about 15 seconds. Arrange the tortillas, blistered-side up, on a work surface. Top with the potatoes, cheese, meat, and pico. Tuck in the sides and roll up each tortilla, burrito-style.
Spray the large skillet with cooking spray. Add the burritos to the skillet, seam-side down. Cook until crisp, turning once, about 1 to 2 minutes per side.
Halve the burritos and serve with a drizzle of crema, if using, and more pickled jalapeños.