Ingredients: |
Ingredients: Creamy Jalapeno Sauce
1/4 cup mayonnaise
2 teaspoons minced pickled jalapeno (nacho slices)
2 teaspoons pickling juice from jalapenos
3/4 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/8 teaspoon garlic powder
Pinch salt
1 tablespoon vegetable oil
4 frozen hash brown potato patties, thawed
8 pieces cooked bacon, finely diced, or
4 (2-ounce) breakfast sausage patties
1 tablespoon butter
4 eggs, beaten
1/4 teaspoon salt
4 (10-inch) flour tortillas
1 cup finely shredded (fancy shred) medium cheddar cheese
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Directions: |
Directions:1. Make the creamy jalapeno sauce by combining all the ingredients in a small bowl. Set the sauce aside for now.
2. Heat the vegetable oil in a large sauté pan over medium/high heat, then add the hash browns and cook for 2 to 3 minutes per side or until golden brown and crispy.
3. Cook the bacon or sausage in a skillet. When the bacon has cooled chop it into bits, but don’t chop the sausage patties.
4. Heat up another large sauté pan over medium heat, then melt the butter in it. Combine the beaten eggs with the salt, add the eggs to the pan, and stir whille cooking to create scrambled eggs. When the eggs are done, spoon them into a medium bowl. Wipe out the pan and place it back over medium heat.
5. Build each wrap by first placing a cooked hash brown patty in the center of a tortilla. If you are making the sausage version, add a sausage patty on top of the hash brown. Spoon a heaping tablespoon of sauce over the hash brown (and
sausage) and spread it around. Add ¼ cup of shredded cheese on top of the sauce. Divide the scrambled eggs and spoon one-quarter of the eggs on top of the cheese. If you are making the bacon version add approximately 2½ tablespoons of
bacon bits on top of the eggs and mix the bacon into the eggs with a small spoon.
6. Fold one side of the flour tortilla over the fillings as far as it will go, then work your way around, folding the tortilla 5 more times over the filling until it is concealed.
7. Place the wrap into the hot pan with the folded side down. Place a medium saucepan filled about halfway with water for weight (or a heavy cast-iron skillet) onto the wrap. Hold the pan by the handle so that it doesn’t fall off. Cook the wrap for 1
minute or until golden brown on the bottom. Flip the wrap over, place the pan on it again, and cook it for another minute or until the second side is browned. Repeat for the remaining three wraps.
Tidbits: For homemade breakfast sausage, check out my recipe for Jimmy Dean Sausage here. |
This recipe for TACO BELL BREAKFAST CRUNCHWRAP is from