Breakfast Burritos with Bacon and Crispy Potatoes | America's Test Kitchen

Ingredients

• ¼ cup sour cream
• 2 tablespoons minced canned chipotle chile in adobo sauce
• 2 teaspoons lime juice
• 1 garlic clove , minced
• ¼ teaspoon cayenne pepper
• ¼ teaspoon table salt
• ¼ cup vegetable oil , divided
• 2 cups frozen tater tots , thawed and patted dry
• 8 slices bacon , cut into ½-inch pieces
• 8 large eggs , beaten
• 3 ounces pepper Jack cheese , shredded (¾ cup)
• 2 scallions , sliced thin
• 4 (10-inch) flour tortillas