Mexican
Brunch Chimichangas
Prep Time: 10 min | Cook Time: 25 min | Servings: 4 | Calories: 668
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Prep Time
10 min
Cook Time
25 min
Servings
4
Calories
668
Make your brunch a fiesta with these Mexican-inspired breakfast chimichangas that combine essential flavors like buttery eggs, onions, peppers and a generous helping of bubbling melted Sargento® Shredded Taco Cheese. Add some of your favorite fresh garnishes like guacamole and salsa to create genuine crowd-pleasers!
Ingredients
- 1 Tbsp. butter
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 8 eggs
- 1/2 tsp. salt
- 1/3 cup chunky salsa
- 1-1/2 cups (6 oz.) Sargento® Shredded Taco Cheese or Sargento® Shredded 4 Cheese Mexican - Fine Cut
- 8 (7-inch) flour tortillas, warmed
- Sour cream, guacamole, salsa and chopped cilantro (optional)
Directions
- Melt butter in large non-stick skillet over medium heat. Add bell pepper and onion; cook 8 minutes or until softened, stirring occasionally.
- Beat eggs and salt together in small bowl; add to skillet. Cook eggs 3 minutes or until soft set, stirring occasionally. Remove from heat; cool 5 minutes.
- Stir in salsa, breaking eggs into chunks; stir in cheese. Spoon scant 1/2 cup egg mixture in center of each tortilla. Fold 2 sides of tortilla over filling; tuck in tortilla ends and place seam-side down in 13x9-inch baking dish coated with cooking spray. Spray tops of tortillas with cooking spray. Bake in preheated 475°F oven 12 minutes or until golden brown. Top with sour cream, guacamole, salsa and cilantro, if desired.
