Baked Chimichanga Breakfast Burritos With Avocado Tomato Watercress Salsa Recipes

BAKED BREAKFAST BURRITOS

Steps:

• In a skillet, cook bacon until crisp; remove to paper towel to drain. Reserve 1 tablespoon of drippings. Saute mushrooms, onions, green pepper and garlic in drippings until tender; set aside and keep warm. , In a bowl, beat eggs and sour cream. Stir in 1/4 cup cheese and enchilada sauce. In a skillet, melt butter; add egg mixture. Cook over low heat, stirring occasionally until eggs are set. Remove from heat. , Crumble the bacon; add to eggs with mushroom mixture. Spoon down center of tortillas; roll up. , Place, seam side down, in an 11x7-in. baking dish. Sprinkle with remaining cheese. Bake at 350° for 5 minutes or until cheese melts. Serve with sour cream and enchilada sauce if desired.

BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

AVOCADO AND EGG BREAKFAST BURRITO

Steps:

• Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
• Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

IMPOSSIBLE™ BAKED CHIMICHANGAS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
• Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
• Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
• Fold tortilla sides up over filling and roll up like burritos.
• Place chimichangas on a foil-lined baking sheet and brush with oil.
• Bake until golden and crisp, about 20 minutes.

BREAKFAST WRAP/CHIMICHANGA MADE YOUR WAY

Steps:

• 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.
• 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.