Huevos Chimichanga

Huevos Chimichanga

Yield: 12 servings


  • 1 lb. (4 cups) bell pepper and onion blend, frozen (thawed) or fresh
  • 1 lb., 4 oz. (4 cups) potatoes, shredded
  • 1/2 cup butter or oil blend
  • 1 lb., 12 oz. eggs* (16 large)
  • 1 lb. cooked sausage chunks
  • 1 lb. (4 cups) jack and cheddar shredded cheese blend
  • Approx. 2 lb. flavored tortillas** (12 large)
  • 3 cups canned cheese sauce
  • 3 cups Picante sauce

*If using frozen or liquid whole egg product.

**Garlic/herb, spinach, tomato, etc.


  1. Fry pepper-onion blend in 1/4 cup butter; remove and reserve warm in large bowl.
  2. Fry potatoes in 1/4 cup butter until golden brown. Add to peppers; reserve warm.
  3. Scramble eggs until firm throughout with no visible liquid egg remaining; stir in sausage.
  4. Add scrambled eggs to potato-pepper mixture. Mix in shredded cheeses. Keep warm.
  5. Portion about 1 cup egg mixture into each tortilla. Roll up envelope-style, securing with toothpicks or wooden skewers, if needed.
  6. Deep fry rolls until golden brown, about 2 to 3 minutes.
  7. Blend cheese sauce and picante; heat through.
  8. Serve about 1/2 cup sauce with each chimichanga. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).



Egg facts


Tacu Tacu