Hot Pepper Loaded Potato Mini Chimichangas


PRODUCTS USED IN RECIPE

6" Fry-Ready Tortillas
Hot Pepper Loaded Potato Mini Chimichangas

Original Recipe Serves 10

Prep Time 45 min
Cooking Time 2 min

INGREDIENTS

30 each  6" Fry-Ready Tortilla (37186)  
2 lbs. Red Potatoes , diced and boiled 
4 oz. wt. (10 oz. vol.) Applewood Smoked Bacon , cooked and chopped 
6 oz. wt. (8 oz. vol.) Roasted Poblanos , chopped 
1 Tbsp.  Chipotle in Adobo , seeds removed 
6 oz. wt. Smoked Cheddar Cheese , shredded 
 Egg Wash , as needed 
4 oz. vol. + 10 oz., for serving Sour Cream  
Green Onion , sliced , to garnish 

DIRECTIONS

1.) Smash potatoes, bacon, Poblanos, chipotles, cheese and sour cream together in a mixing bowl.

2.) Heat stretch tortillas in a steamer and place on work surface.

3.) Spread 1 oz. strip of potato filling along the front half of tortilla. Brush outside edges of tortillas with egg wash.

4.) Bring left and right sides together towards the center and tightly roll into a cigar shape to close.

5.) Repeat steps 2-4 with remaining tortillas.

6.) Place on parchment lined sheet pan. Cover and refrigerate until ready for use.

7.) When ready to serve, place in 350°F fryer and cook approximately 2 minutes or until center is hot.

8.) Remove from fryer and drain.

9.) Cut in half on a long bias and serve with sour cream for dipping.

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