 |
Huevos Chimichanga
Yield: 12 servings |
|
 |
|
|
|
|
|
|
| INGREDIENTS | WEIGHT | MEASURE | ||||
| Bell pepper and onion blend, frozen (thawed) or fresh | 1 lb. | 4 cups | ||||
| Shredded potatoes | 1 lb. 4 oz. | 4 cups | ||||
| Butter or oil blend | - | 1/2 cup | ||||
| Eggs | 1 lb. 12 oz.* | 16 large | ||||
| Cooked sausage chunks (for pizza topping) | 1 lb. | - | ||||
| Jack and Cheddar shredded cheese blend | 1 lb. | 4 cups | ||||
| Flavored tortillas** | Approx. 2 lb. | 12 large | ||||
| Canned cheese sauce | - | 3 cups | ||||
| Picante sauce | - | 3 cups |
- DIRECTIONS
- » Fry pepper-onion blend in 1/4 cup butter; remove and reserve warm in large bowl.
- » Fry potatoes in 1/4 cup butter until golden brown. Add to peppers; reserve warm.
- » Scramble eggs until firm throughout with no visible liquid egg remaining; stir in sausage.
- » Add scrambled eggs to potato-pepper mixture. Mix in shredded cheeses. Keep warm.
- » Portion about 1 cup egg mixture into each tortilla. Roll up envelope-style, securing with toothpicks or wooden skewers, if needed.
- » Deep fry rolls until golden brown, about 2 to 3 minutes.
- » Blend cheese sauce and picante; heat through.
- » Serve about 1/2 cup sauce with each chimichanga. Serve immediately.
*If using frozen or liquid whole egg product.
**Garlic/herb, spinach, tomato, etc.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).