Cheese Dip Breakfast Burrito

Make the Arkansas cheese dip: In a saucepan over low heat, combine the white American cheese and milk. Stir frequently until cheese is completely melted and smooth, about 8-10 minutes.

Season the cheese dip: Stir in the diced green chiles, minced jalapeno, cumin, and garlic powder. Keep warm over very low heat, stirring occasionally.

Cook the sausage: In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into crumbles. Cook until browned and cooked through, about 6-8 minutes. Transfer to a plate.

Crisp the hash browns: In the same skillet with sausage drippings, add the frozen hash browns in an even layer. Let cook without stirring for 3-4 minutes until golden and crispy on the bottom. Flip and cook another 3-4 minutes. Season with salt and pepper.

Scramble the eggs: In a separate non-stick pan, melt butter over medium-low heat. Whisk eggs with milk, salt, and pepper. Pour into pan and gently scramble, stirring frequently, until just set but still creamy.

Warm the tortillas: Heat tortillas in a dry skillet for 30 seconds per side, or wrap in damp paper towels and microwave for 20-30 seconds. This makes them pliable for rolling.

Assemble the burritos: Lay each tortilla flat. Layer scrambled eggs, sausage crumbles, and crispy hash browns down the center. Drizzle with a generous amount of warm cheese dip.

Roll the burritos: Fold in the sides of each tortilla, then roll from the bottom up, tucking tightly as you go. Place seam-side down on plates.

Serve Arkansas-style: Ladle extra Arkansas cheese dip generously over each burrito. Top with pico de gallo and fresh cilantro. Serve immediately while the cheese is hot and flowing.