Breakfast Crunchwrap for a Crowd
Ingredients
Egg Mixture
-
¼
cup
whole milk
-
1
Tbsp.
cornstarch
-
2
tsp.
kosher salt
-
8
large
eggs
-
6
Tbsp.
unsalted butter
Filling
-
1
medium
onion
-
3
chipotle chiles
in adobo
-
⅔
cup
refried beans
-
¼
cup
cilantro
-
1
lb.
fresh chorizo
Assembly
-
5
10"–12"
flour tortillas
-
10
slices
American cheese
-
1
ripe
avocado
-
2
cups
salted thick tortilla chips
For Serving
-
to taste
hot sauce
-
to taste
lime wedges
Instructions
- Preheat the oven to 400°F and prepare the egg mixture by whisking milk, cornstarch, and salt together, then adding eggs.
- Melt butter in a skillet and scramble the egg mixture until just set, then transfer to a bowl.
- In the same skillet, cook chopped onion until softened, then mix with chipotle chiles, refried beans, and cilantro.
- Cook the chorizo in the skillet until browned and cooked through, then set aside.
- Coat a cast-iron skillet with butter and layer tortillas to form a shell.
- Layer American cheese, refried bean mixture, avocado, scrambled eggs, chorizo, and more cheese in the tortilla shell.
- Top with tortilla chips and cover with another tortilla, folding overhang up to encase the filling.
- Cover with foil and a heavy skillet, then bake until edges are golden, then remove the weight and bake until the top is brown.
- Let cool before inverting onto a plate and cut into wedges.
- Serve with hot sauce and lime wedges.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
30g
Total carbohydrates
40g
Total protein
25g
Sodium
800mg
Cholesterol
300mg
You might also like