Serves: 2 This recipe is a fun-to-make alternative to boring breakfast sandwiches. It will be a hit at your next brunch!
INGREDIENTS:
Ingredients – makes 2
2 hash brown patties
1 tbsp butter
4 eggs, whisked
Pinch salt and pepper
1 cup Rizo Bros Queso Oaxaca, shredded
3 large flour tortillas
2 tostadas
Cooked chorizo – optional
PREPARATION:
Cook and heat the hash brown patties according to package instructions.
Heat a medium skillet over medium low heat and add the butter. When the butter melts, pour the whisked eggs into the pan and season with a pinch of salt and pepper. Cook the eggs, pushing them toward the center of the pan for a couple minutes, until cooked as desired.
Lay a large flour tortilla on a flat surface and place a hash brown patty in the center. Place a tostada on top, then follow with a layer of scrambled eggs, shredded oaxaca, and if desired, cooked chorizo. Fold the tortilla over the filling, working in a circle, until it’s all folded toward the center. If the tortilla is too small, cut another tortilla into quarters and place the piece of tortilla in the center.
Repeat with the remaining tortillas and filling.
Heat a large skillet over medium heat. Working in batches, place the filled tortilla in the skillet, fold side down. Cook 2-3 minutes or until the folded side is golden brown and crisp. Flip the crunchwrap and repeat with the other side.
Let cool for a couple minutes before cutting in half and serving with salsa to dip!
