Baked Egg & Potato Chimichangas

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  • Complexity: easy
  • Serves: 6
  • By: Chef Kirsten Helle Sandoval
Baked Egg & Potato Chimichangas

What you'll need to make this recipe:


  • 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

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Lunch | Vegetarian

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