Mexican-seasoned hashbrown potatoes, refried beans, scrambled eggs, sausage, caramelized onions, and Monterey Jack cheese tightly wrapped in a golden deep-fried flour tortilla and served with a side of pico de gallo and refreshing sour cream.
Yield: 48 servings
| Ingredient | Quantity | Instructions |
|---|---|---|
| Preheat deep fryer to 350°F. | ||
| Golden Grill® Hashbrown Potatoes | 1 carton | Refresh hashbrowns according to package directions. |
| Taco seasoning mix, commercially prepared | 4 1/2 cup | In large mixing bowl, mix potatoes with seasoning until thoroughly combined; reserve. |
| Santiago® Refried Beans | 1 bag | Prepare beans per package directions; reserve. |
| Flour tortillas, 12", warm | 48 | For each serving: In center of flour tortilla, layer 2/3 cup hashbrowns, 2 oz. beans, 1 tbsp. onions, 1/2 oz. sausage, 1 oz. egg, and 1 oz. cheese. Roll tightly into flute shape, tucking in both ends while rolling. Place on sheet trays seam side down; hold refrigerated or frozen. |
| Onions, yellow, 1/8" sliced, caramelized | 3 cup | |
| Sausage, crumbled, cooked, held warm | 2 lb. | |
| Eggs, scambled, held warm | 6 cup | |
| Monterey Jack cheese, shredded | 3 lb. | |
| Place rolled tortilla in fry basket with seam side down. Fry for 5-7 minutes or until tortillas is golden brown. | ||
| Pico de gallo, commercially prepared (optional) | 3 cup | If desired, garnish each chimichanga with 1 tbsp. each pico de gallo and sour cream. Serve. |
| Sour cream (optional) | 3 cup |
| Calories — 1112 K | Protein — 36.4 g | Fat — 51.5 g |
| Carbs — 120 mg | Iron — 7.7 mg | Sodium — 2153 mg |
| Potassium — 303 mg | Zinc — 1.03 mg | Vitamin A — 741 IU |
| Riboflavin — 0.33 mg | Niacin — 2.5 mg | Calcium — 478 mg |
| Cholesterol — 149 mg | Vitamin B6 — 138 mcg | Vitamin B12 — 0.47 mcg |
| Thiamine — 0.39 mg |
© Copyright 2010 Basic American Foods