Breakfast Chimichanga Combo Recipe
Golden, crisp and delicious breakfast burro. With guacamole and sour cream, lettuce, pico de gallo salsa, cheese, green onion, potatoes & beans.
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Ingredients
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Breakfast Chimichanga Filling
Toppings & Sides
Method
Preparation
- 1
Prep vegetables and toppings
Dice potatoes and onion; mince garlic. Prepare lettuce and green onions for topping.
- 2
Warm tortillas briefly to make them pliable.
Cook fillings
- 3
Cook potatoes
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced potatoes and onions; season with 0.5 tsp salt, 0.25 tsp pepper, 0.5 tsp cumin, and 0.5 tsp chili powder. Cook 8-10 minutes until potatoes are tender and edges browned. Stir in garlic for 30 seconds.
Eggs & Beans
- 4
- 5
Warm beans
Gently warm refried beans in a small saucepan until heated through.
Assemble
- 6
Assemble tortilla fillings
Spread a thin layer of refried beans on each tortilla. Top with potatoes and onions, then add scrambled eggs, shredded cheese, pico de gallo, and a thin line of guacamole.
- 7
Roll tortillas into tight burritos, tucking in the ends as you roll. Secure with a toothpick if needed.
Cook & serve
- 8
Fry chimichangas
In a deep skillet or fryer, heat oil to 350°F (175°C). Fry rolled chimichangas until golden and crisp on all sides, about 3-4 minutes per side. Drain on paper towels.
- 9
Garnish and serve
Remove toothpicks. Top with shredded lettuce, sour cream, and sliced green onions. Serve with extra pico de gallo and guacamole on the side if desired.
