Breakfast Wrap/Chimichanga Made Your Way |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I found a recipe in TOH magazine and it sounded really good, but knew I would want to tweak for my tastes, so I searched for a breakfast chimichanga and found a recipe at Mission Food Service. You could use different types of meat, veggies and cheeses. I prefer a crisy outside, so will fry mine in a bit of oil on all sides, but for those that want a healthier breakfast, just make it a wrap. This calls for a 12 inch tortilla, so if you use a smaller or larger tortilla, you will need to adjust the amounts accordingly. The recipe is for one serving, but very easily can changed to make more than one. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon diced onion |
1/3 cup sliced mushrooms |
1 tablespoon diced red bell pepper |
1/2 cup diced ham |
2 large eggs, beaten |
salt and pepper |
1 (12 inch) flour tortillas |
1/4 cup shredded jack cheese |
salsa (optional) |
Directions:
1. In a large skillet, melt butter over medium high heat. Add onion, mushroom, and bell pepper and sauté until softened. Add ham, toss and sauté until heated throughout. Add beaten eggs to the skillet and season with salt and pepper. Cook until just set. Remove from heat and allow to cool slightly.
2. Transfer egg mixture to the center of the tortilla. Top with cheese. Fold in sides, then fold forward tightly to seal. Place in a deep fat fryer or skillet and fry in hot oil heated to 350ºF. Fry on all sides until crisp. Serve immediately.
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