A delicious on-the-go breakfast sandwich.
1 tablespoon butter
1/4 cup chopped onion
1/4 cup ORTEGA® Diced Green Chiles, drained
6 large eggs
2 tablespoons water
1/2 cup breakfast sausage, crumbled, cooked and drained
6 slices deli jalapeño cheese, cut in half
6 (8-inch) flour tortillas, warmed
6 tablespoons picante sauce
2 tablespoons chopped fresh cilantro
- Melt butter in 10-inch nonstick skillet until sizzling; add onion. Cook over medium heat until onion is softened (3 to 5 minutes). Stir in chiles.
- Meanwhile, combine eggs and water in medium bowl. Beat with wire whisk until well mixed. Pour eggs into skillet; sprinkle with sausage. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes).
- For each serving, place 1/2 slice cheese in center of warm tortilla. Spoon 1/3 cup eggs over cheese; spread with 1 tablespoon picante sauce. Sprinkle with 1 teaspoon cilantro; top with 1/2 slice cheese. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling. Repeat with remaining ingredients.
Makes 6 servings.
Recipe and photograph provided courtesy of Ortega and B&G Foods, Inc.