Best Breakfast Wrapchimichanga Made Your Way Recipes

BREAKFAST WRAP/CHIMICHANGA MADE YOUR WAY

Breakfast Wrap/Chimichanga Made Your Way image

I found a recipe in TOH magazine and it sounded really good, but knew I would want to tweak for my tastes, so I searched for a breakfast chimichanga and found a recipe at Mission Food Service. You could use different types of meat, veggies and cheeses. I prefer a crisy outside, so will fry mine in a bit of oil on all sides, but for those that want a healthier breakfast, just make it a wrap. This calls for a 12 inch tortilla, so if you use a smaller or larger tortilla, you will need to adjust the amounts accordingly. The recipe is for one serving, but very easily can changed to make more than one.

Provided by diner524

Categories Breakfast

Time 20m

Yield 1-2 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter
1 tablespoon diced onion
1/3 cup sliced mushrooms
1 tablespoon diced red bell pepper
1/2 cup diced ham
2 large eggs, beaten
salt and pepper
1 (12 inch) flour tortillas
1/4 cup shredded jack cheese
salsa (optional)

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.

Nutrition Facts : Calories 711.6, Fat 38.5, SaturatedFat 17.7, Cholesterol 457, Sodium 2013.5, Carbohydrate 47.6, Fiber 3, Sugar 2.9, Protein 41.6

MY FAVORITE CHIMICHANGA

My Favorite Chimichanga image

Make and share this My Favorite Chimichanga recipe from Food.com.

Provided by The Spice Guru

Categories Kid Friendly

Time 35m

Yield 6 Chimichangas, 6 serving(s)

Number Of Ingredients 22

Ingredients

6 -8 slices cooked bacon, chopped
2/3 cup onion, chopped
1 -2 mashed garlic clove (use garlic press)
1 (4 ounce) can diced green chilies
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed Mexican oregano
1/4 teaspoon ground allspice or 1 pinch ground cloves
1 lb cooked beef (chunked or shredded) or 1 lb cooked pork (chunked or shredded)
2 ripe medium tomatoes, chopped
3 tablespoons fresh cilantro, chopped
2 teaspoons fresh lime juice
1/4 teaspoon granulated sugar
1 dash freshly cracked black pepper
3/4-1 teaspoon kosher salt
6 large burrito-size flour tortillas
2 cups monterey jack cheese (1/2 cup per serving) or 2 cups shredded Mexican blend cheese (1/2 cup per serving)
pure canola oil or corn oil
nonstick cooking spray
sour cream
guacamole
salsa

Steps:

SNIP bacon into 3/4-inch squares using kitchen shears; COOK bacon in a 2-3 quart heavy-bottomed pot over medium heat until crisp; ADD 2/3 cup chopped onions and saute until softened; ADD 1-2 cloves mashed fresh garlic; SAUTE for 30 seconds longer.
ADD 1 (4 ounce) can diced green chiles, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon crushed Mexican oregano, 1/4 teaspoon ground allspice or 1 pinch ground cloves; SIMMER 2-3 minutes.
ADD 1 lb cooked shredded or chopped meat, 2 chopped ripe medium tomatoes, 3 tablespoons chopped fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1 dash freshly cracked black pepper and 3/4-1 teaspoon kosher salt (or to taste); SIMMER 2-3 minutes, stirring as needed; COVER and remove from heat.
HEAT 6 large burrito-size tortillas in a microwave oven on 50% power for 20 seconds to make them soft and pliable.
FILL each tortilla down the center with 1/4 cup shredded cheese, 1/2-3/4 cup of the meat mixture; top with 1/4 cup shredded cheese. Tuck in the sides and roll up firmly, burrito-style.
TO FRY: FRY chimichangas seam-side down over medium heat in 1/2 inch canola oil in clean large skillet; TURN chimichangas carefully using a flat spatula until evenly light golden and crispy.
TO BAKE: PREHEAT oven to 400 degrees F; SPRAY chimichangas lightly and evenly with non-stick cooking spray (or brush with melted butter or margarine); BAKE seam-side down at 400 degrees F for 25 minutes or until golden; REMOVE chimichangas carefully using a metal spatula.
TOP each hot chimichanga immediately with shredded cheddar cheese so cheese melts.
SERVE with guacamole, sour cream and salsa on the side.
SERVING SUGGESTION: Serve with "Mexican Confetti Salad": Julienne crisp iceberg lettuce. Add diced ripe tomatoes, sliced black olives, sliced green onions and chopped fresh cilantro. Blend enough Italian dressing for serving with a squeeze of fresh lime, a pinch of sugar, a pinch of Mexican oregano and a dash of black pepper. Drizzle dressing over salad. Makes a great garnish-type salad with a very light dressing to compliment your favorite Mexican entrees.