Tex Mex Breakfast Chimichanga

Lynn Socko


This is one of those recipes where measurements just aren't needed. I used leftover's, fresh veggies, fried taters and of course cheese. The only thing I would suggest, if using meat, make sure it's one you like with eggs. Enjoy!

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★★★★★ 3 votes
30 Min
5 Min


**leftover sirloin steak
**red potatoes
**diced onion
**diced tomatoes
**chopped jalapeno
**chopped cilantro
**grated cheese
**10-12" flour tortillas
**canola oil
**salt and pepper to taste


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1I 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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2While 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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3Then I cut the leftover steak up into large bite size pcs. and chopped some cilantro.

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4Then I popped the steak in my food processor and gave it a whirl to chop it nicely.

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5Then I added it to the tomatoes and jalapeno's to warm it up.

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6Once warmed and browned a little, I added the potatoes and onions.

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7I a bowl I broke about a dozen eggs and added the cilantro and whisked really well.

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8Then I added the eggs to the meat and veggie mix.

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9I cooked them stirring constantly till eggs were firm.

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10Then I added some grated cheese I had leftover and added it to the pan.

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11I turned off the heat and stirred until the cheese had melted.

12I heated my tortillas in the micro for about 2 min. to make them soft and easy to fold without tearing.

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13I placed a few tbs. of egg mix in the middle, folded the sides over, then rolled it up.

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14I heated about 2" oil in my skillet and browned them on all four sides.

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15You can serve them with any condiment you enjoy with eggs, here are a few suggestions:
Sweet Heat Breakfast Salsa
Mexican Red Table Salsa, Salsa Roja de Mesa
Basic Roasted Tomatillos Salsa

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