Ingredients:
- CREAMY JALAPEÑO SAUCE
- 1/3 c. sour cream
- Juice of 1/2 lime
- 1 jalapeño, minced
- 1/4 tsp. paprika
- kosher salt
- Freshly ground black pepper
CRUNCHWRAPS:
- 4 frozen hash brown patties
- 5 large eggs
- 1 Tbsp. whole milk
- 1 Tbsp. butter
- kosher salt
- Freshly ground black pepper
- 2 Tbsp. finely chopped chives
- 4 large flour tortillas
- 6 slices cooked bacon, chopped
- 1 c. shredded Cheddar
- 1 c. Shredded Monterey Jack
- Vegetable oil, for pan
Directions:
CREAMY JALAPEÑO SAUCE
Step 1: Combine sour cream, lime juice, jalapeño, and paprika in a small bowl. Add pepper and salt for seasoning. Put aside.
CRUNCHWRAPS
Step 1:
Prepare frozen hash brown patties per the directions on the package.
Step 2:
Beat the eggs and milk together in a big bowl until foamy. Melt butter in a medium-sized nonstick pan over medium heat. Transfer the egg mixture to the pan.
Lower heat to medium-low after letting it settle a little. Curds are made by dragging the eggs with a wooden spoon or spatula. Season the eggs with salt and pepper when they are almost done. After adding the chives, turn off the heat.
Step 3:
Top each flour tortilla with a hash brown patty, scrambled eggs, bacon, cheddar, and Monterey Jack cheese after spreading the jalapeño sauce in the center of it.
To make pleats, fold the tortillas around the middle. Crunchwraps should be rapidly inverted after wrapping in order to keep the pleats on the bottom and the wraps together.
Step 4:
Heat a thin layer of vegetable oil in a medium nonstick pan over medium heat. One by one, place a crunchwrap tortilla seam-side down. Cook for three to five minutes, or until the tortilla is golden on the bottom. After 3 to 5 minutes, flip the crunchwrap and continue cooking until the other side is golden.
Step 5:
Continue with the leftover crunchwraps. After cutting each in half, serve warm.
for more information:https://www.delish.com/cooking/recipe-ideas/recipes/a52456/breakfast-crunchwrap-supreme-recipe/
0 Comments