Brunch Chimichangas

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Brunch Chimichangas
Prep Time
10 min
Cook Time
25 min

  • 1 Tbsp. butter
  • 1 green bell pepper, chopped
  • 1 medium onion, chopped
  • 8 eggs
  • 1/2 tsp. salt
  • 1/3 cup chunky salsa
  • 1-1/2 cups (6 oz.) Sargento® Chef Blends® Shredded Taco Cheese or Sargento® Fine Cut Shredded 4 Cheese Mexican
  • 8 (7-inch) flour tortillas, warmed
  • Sour cream, guacamole, salsa and chopped cilantro (optional)
  1. Melt butter in large non-stick skillet over medium heat. Add bell pepper and onion; cook 8 minutes or until softened, stirring occasionally.
  2. Beat eggs and salt together in small bowl; add to skillet. Cook eggs 3 minutes or until soft set, stirring occasionally. Remove from heat; cool 5 minutes.
  3. Stir in salsa, breaking eggs into chunks; stir in cheese. Spoon scant 1/2 cup egg mixture in center of each tortilla. Fold 2 sides of tortilla over filling; tuck in tortilla ends and place seam-side down in 13x9-inch baking dish coated with cooking spray. Spray tops of tortillas with cooking spray. Bake in preheated 475°F oven 12 minutes or until golden brown. Top with sour cream, guacamole, salsa and cilantro, if desired.

Serving Size 4

Calories 668

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 32.40g 50%
Sat. Fat 14.90g 75%
Mono Unsat. Fat 11.60
Poly Unsat. Fat 3.40g
Cholesterol 418mg 139%
Sodium 1393mg 58%
Total Carbohydrate 62g 21%
Dietary Fiber 5g 20%
Sugars 0g
Protein 31g
Vitamin A 199RE
Vitamin C 17mg 28%
Calcium 385mg 39%
Iron 5mg 28%