tex mex breakfast chimichanga

How To Make tex mex breakfast chimichanga

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  1

  I started the process by dicing some red potatoes (4) and onion (1/2) and fried in the same skillet I had cooked steak in the night before.
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  2

  While that was cooking I diced 2 tomatoes, and 2 jalapeno's and put in a non stick skillet and started cooking them with a little bacon grease I had.
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  3

  Then I cut the leftover steak up into large bite size pcs. and chopped some cilantro.
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  4

  Then I popped the steak in my food processor and gave it a whirl to chop it nicely.
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  5

  Then I added it to the tomatoes and jalapeno's to warm it up.
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  6

  Once warmed and browned a little, I added the potatoes and onions.
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  7

  I a bowl I broke about a dozen eggs and added the cilantro and whisked really well.
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  8

  Then I added the eggs to the meat and veggie mix.
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  9

  I cooked them stirring constantly till eggs were firm.
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  10

  Then I added some grated cheese I had leftover and added it to the pan.
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  11

  I turned off the heat and stirred until the cheese had melted.
• 12

  I heated my tortillas in the micro for about 2 min. to make them soft and easy to fold without tearing.
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  13

  I placed a few tbs. of egg mix in the middle, folded the sides over, then rolled it up.
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  14

  I heated about 2" oil in my skillet and browned them on all four sides.
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  15

  You can serve them with any condiment you enjoy with eggs, here are a few suggestions: https://www.justapinch.com/recipes/sauce-spread/salsa/tomatillo-breakfast-salsa.html?p=1 https://www.justapinch.com/recipes/sauce-spread/salsa/mexican-red-table-salsa-salsa-roja-de-2.html?p=1 https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillos-salsa.html?p=2
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