Smoked Salmon Enchiladas Benedict


PRODUCTS USED IN RECIPE

6" Pressed
Smoked Salmon Enchiladas Benedict

Original Recipe Serves 12

Prep Time 20 min
Cooking Time 45 min

INGREDIENTS

24 each  6" Heat Pressed Flour Tortillas (10400) , warm 
2 oz. Unsalted Butter , cubed  
4 oz. Green Bell Peppers , diced 
4 oz. Red Bell Peppers , diced 
8 oz. Yellow Onions , diced 
24 oz. Red Potatoes , diced and par-boiled 
8 oz. Fresh Asparagus , cut into small pieces and blanched 
24 oz. Smoked Salmon , torn into small pieces 
Herbed Hollandaise , see related recipe   
 Grapefruit Segments for garnish 

DIRECTIONS

1.) Pre-heat a large skillet with butter over medium-high heat. Sauté bell peppers and onions for 3-4 minutes or until soft. Add potatoes and asparagus and sauté for another 3-4 minutes, turn off heat and remove from burner. Add smoked salmon and gently fold to combine. Add 2.5 oz. of smoked salmon hash to a warm Mission® 6” Heat Pressed Flour Tortilla, roll into a cylinder, repeat for a two enchilada portion.

2.) Ladle 2 oz. of herbed hollandaise over the two enchiladas and place 4-5 grapefruit segments alongside for a complete brunch offering.

Recipe Using Same Product(s)

RELATED RECIPE

Herbed Hollandaise

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