Southwest Breakfast Strudel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T Olive Oil
1 cup frozen cubed hash brown potatoes
1/2 cup onion, diced
1/2 cup Poblano Chile, seeded and diced or small can mild diced green chilis
1/2 cup yellow bell pepper, chopped
11 eggs
2 Tbsp fresh minced chives
Salt and Pepper to taste
4 oz. cream cheese, softened
2 Tbsp fresh orange juice
1 (17 oz.) box frozen Puff Pastry, thawed
1 egg, beaten with 1 T. Water
Shredded Monterey Jack Cheese
1½ cups tomatoes, diced
1/3 cup red onion, diced
2 Tbsp chopped fresh parsley or cilantro
2 tsp. olive oil
2 tsp fresh lime juice
1/2 Jalapeño, seeded, minced
Pinch each of ground Cumin, Cayenne, salt and pepper
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Directions: |
Directions:Preheat oven to 400º. Cut Parchment Paper to fit 2 baking sheets.
Sauté potatoes in oil in a large nonstick skillet over medium-high heat until
browned, about 10 minutes. Add onions, poblano and bell pepper, cook until soft, 3 minutes.Whisk eggs and chives in a bowl. Add to potatoes and cook until just set.
Season with salt and pepper. Off heat stir in cream cheese and orange juice until cheese is melted. Chill egg mixture while preparing puff pastry for filling.
Unfold 1 pastry sheet on a floured surface and roll to a 10” x 12” rectangle,
transfer to a sheet of prepared parchment. With the short side toward you, cut off the top corners and notch bottom to create an end flap, repeat with other pastry sheet.
Spoon 1/2 the egg mixture down the center of each sheet.Cut strips on both sides at a 45º angle. Fold up flaps at ends, then braid strips across filling. Lift paper and strudels onto baking sheets. Brush with egg wash, sprinkle with cheese, and bake until golden, 20 to 30 minutes. Allow to cool 5 minutes before cutting. Combine all ingredients for the salsa while strudels bake. Slice into portions and serve with salsa. Makes: 2 strudels. Serves 10-12 |
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Number Of
Servings: |
Number Of
Servings:10 to 12 |
Preparation
Time: |
Preparation
Time:About 1 hour |
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