Potatoes O’Brien Smoky Cheese Breakfast Enchiladas
Ingredients
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Chef-mate ¡Que Bueno! White Cheddar Cheese Sauce 6x106 ounce, (1 cup) -- 5.5 oz
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Paprika, mild, smoked -- 1 tsp
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Mustard, whole grain -- 2 tbsp
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Chilli pepper, chipotle, ground -- 0.25 tbsp
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Olive oil -- 2 tsp
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Green bell pepper, medium diced (1/3 cup) -- 2 oz
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Red onion, medium diced (1/3 cup) -- 2 oz
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Potatoes, russet, flesh and skin, raw, medium diced (1 cup) -- 5 oz
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Thyme, fresh, minced -- 1 tsp
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Garlic, minced -- 1 tsp
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White bean, cooked, (1/3 cup) -- 2 oz
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Egg, whole, cooked, scrambled, (1 each) -- 2.5 oz
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Tortilla, whole wheat, (2 each - 6") -- 12 oz
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Chives, fresh, thinly sliced -- 1 tsp
Preparation
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1In a medium sauce pan over medium heat, combine the White Cheddar Cheddar Sauce, smoked paprika, whole grain mustard, and chipotle chile pepper. Mix well. Reserve warm.
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2In a large sauté pan over medium-high heat, add oil, peppers, onion, and potato. Sauté for 4-6 minutes until edges start to brown. Add thyme, garlic, and white beans, sauté additional 2-3 minutes or until potatoes are soft. Add reserved smoky cheddar sauce, and scrambled eggs. Combine well.
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3Warm tortillas briefly, and fill with equal portions potato blend. Roll tortillas, leaving both ends open. Plate and top with chives.
Components
