Baked Egg & Potato Chimichangas
- Complexity: easy
- Srv: 6
- By: Chef Kirsten Helle Sandoval
- 4 cups shredded potatoes (substitute frozen shredded potatoes if you’d like, or, use leftover cooked hash browns or cooked diced potatoes)
- Olive oil
- 6 eggs
- ¼ cup Mesa de Vida Smoky Latin Cooking & Seasoning Sauce
- 1 cup shredded cheese
- 6 flour tortillas, warmed until pliable
- Salt and pepper, to taste
- Toppings of your choice: sour cream, guacamole, salsa
What you'll need to make this recipe:
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.
Toss shredded potatoes with oil to coat, salt and pepper to taste. Spread evenly on the baking parchment-lined baking sheet and bake, stirring half-way through, for 30-40 minutes until golden browned and crispy*.
Meanwhile, whisk eggs with Mesa de Vida Smoky Latin Cooking & Seasoning sauce, salt and pepper to taste. Scramble, then set aside.
Divide the cooked potatoes, seasoned scrambled eggs, and cheese evenly among your flour tortillas. Fold the bottom of the tortilla up and over the filling, tuck in tightly. Fold the sides in tightly, then roll to tightly close up the tortilla. Place seam side down on the baking sheet.
Brush or spray the outside of the tortillas lightly with olive oil. Bake until golden brown and crispy, about 10 minutes.
Serve with toppings of your choice and enjoy!
Recipe notes: *If you do not use a parchment paper liner for your pan, preheat your pan in the oven, and make sure the potatoes are well coated in oil, so they don’t stick. (If using leftover cooked hash browns or cooked diced potatoes, reheat to warm through, then proceed with the recipe.)
*These are great to make ahead and bake up when you need them. Make a double or triple batch of these chimichangas at once, then wrap well and refrigerate or freeze before baking. When you’re ready to enjoy, bake until crispy.
Visit https://www.mesadevida.com/sauces/ to buy some of Chef Kirsten's yummy sauces used in a variety of potato recipes!