4 to 6 eggs (warmed to room temperature)
1 tablespoon butter
1 heaping cup fresh vegetables, diced
4 to 6 flour tortillas
1 cup shredded Monterey jack cheese
Hot or mild salsa, to taste
Beat egg together until frothy.
Melt butter in heated skillet. Add choice of onion, green bell or chile peppers, mushrooms, potatoes, zucchini or bean sprouts. Stir until cooked crisp.
Add beaten eggs and scramble together. Remove from heat.
Place warmed tortillas on baking sheet. Fill with vegetables, allowing space to fold over edges. Fasten each with wooden picks.
Lightly brown in 350 degree F oven.
Remove wooden pick. Top with cheese and salsa. Garnish with sour cream and avocados.
Southwestern Chimichanga Recipes