Brighten brunch with a taste of the Southwest: tortillas bursting with scrambled eggs, chorizo sausage and mild green chili sauce. If you use cooked chorizo, just dice and go; if using raw chorizo, remove it from the casings and cook, breaking up with a spoon.
- Portion size 8 servings
- Credits : Holiday Best: 2002
MethodIn large skillet, heat oil over medium-high heat; sauté onion, red and green peppers, and garlic until softened, about 3 minutes. Stir in sausage and potatoes; cook, stirring, until heated through.
In bowl, beat eggs with 1/4 cup (50 mL) water, salt, hot pepper sauce and pepper; pour over potato mixture. Reduce heat to low; cook, stirring, until eggs are almost set but still moist. Stir in cheese.
Spoon one-eighth of the egg mixture along centre of each tortilla; roll up and place, seam side down, in 13- x 9-inch (3 L) gla3/4 baking dish. (Make-ahead: Cover and refrigerate for up to 1 day.)
Sauce: In saucepan, melt butter over medium heat; stir in flour. Whisk in stock, 1/2 cup (125 mL) at a time; cook, stirring, until sauce comes to boil and thickens, about 3 minutes. Remove from heat; stir in sour cream and chilies. (Make-ahead: Cover and refrigerate for up to 1 day.)
Spread sauce over tortillas. Sprinkle with cheese and red pepper.
Bake in 425°F (220°C) oven until hot and bubbly, 20 to 25 minutes. Serve with salsa (if using).
Nutritional facts Per serving: about
- Sodium 251 mg
- Protein 29 g
- Calories 608.0
- Total fat 32 g
- Cholesterol 243 mg
- Saturated fat 13 g
- Total carbohydrate 50 g
- Iron 27.0
- Folate 25.0
- Calcium 29.0
- Vitamin A 30.0
- Vitamin C 115.0