Breakfast Chimichanga


PRODUCTS USED IN RECIPE

12" Pressed
Breakfast Chimichanga

Original Recipe Serves 1

INGREDIENTS

1 Tbsp. Unsalted Butter  
1 Tbsp. Diced Onion  
1/3 cup Sliced Mushrooms   
1 Tbsp. Diced Red Bell Pepper  
1/2 cup Diced Ham  
2 large Eggs,  beaten 
 Salt and Pepper to taste  
1 Mission® 12" Heat Pressed Flour Tortilla (10430)  
1/4 cup Shredded Jack Cheese  

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 firm. 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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