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Huevos Chimichanga
Yield: 12 servings
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| 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).
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