Breakfast Crunchwrap.
TEMPS DE PRÉPARATION.
30 procès-verbal
TEMPS DE CUISSON.
15 procès-verbal
TEMPS TOTAL.
45 procès-verbal
PORTIONS.
4 personnes
INGRÉDIENTS.
Pour les pommes de terre rissolées :454 g (1 lb) de pommes de terre rissolées60 ml (¼ tasse) d’huile pour la friture15 ml (1 c. à soupe) d’assaisonnement pour tacos, d’épices du Sud-Ouest ou d’épices cajunsSel, au goûtPour les Crunch Wraps :5 – Tortillas Originales Casa Mendosa®227 g (½ lb) de chair de saucisse de porc hachée6 œufs, battus480 ml (2 tasses) de fromage Chihuahua® pour quesadillas de marque V&V Supremo®60 ml (¼ tasse) d’huile pour la friture.
INSTRUCTIONS.
For the Hash Browns: In a large, wide skillet, heat oil over medium heat. Working in batches, dust hash brown potatoes with chosen spices, and press them gently with a spatula. Cook the dusted hash browns in the skillet on each side until golden brown and crispy. Remove in chunks from the oil with a spatula and transfer to a paper towel-lined plate. Season with salt.For the Crunch Wraps: In a large non-stick skillet brown the sausage. When the sausage is cooked, drain off excess oil. Turn the heat down. Add the eggs to the hot pan with the sausage and gently stir with a spatula until just barely set.Lay a Large Casa Mendosa® Original Tortilla on a flat surface. Cut into quarters (you’ll use these as filler pieces). In the center, layer hash browns, sausage and egg mixture, and your V&V Supremo® Chihuahua® Brand Quesadilla Cheese.In a large, wide skillet, heat oil over medium heat. Cook crunch wraps for 3-4 minutes on each side until the exterior is firm, crunchy, and golden brown.Cut and serve!
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