Johnny Jalapenos Ranchero Breakfast Wrap Recipes

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BREAKFAST WRAP WITH RANCHERO SAUCE



Breakfast Wrap with Ranchero Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Number Of Ingredients 12

Corn tortillas
Iceberg lettuce
Shredded Jack cheese
Sunny-side up eggs
Ranchero sauce, recipe follows
4 tomatoes, chopped
1 jalapeno, seeded and chopped
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons fresh oregano, chopped
1/2 teaspoon chili powder
1/2 teaspoon salt

Steps:

  • In corn tortilla layer iceberg lettuce, Jack cheese, sunny-side up eggs. Top with Ranchero sauce.
  • In a skillet over medium heat, combine tomatoes, jalapeno, onion and garlic. Add the oregano, chili powder, and salt and allow to cook about 10 to 12 minutes, or until onions are translucent. If sauce appears too thick, dilute with up to 1/2 cup water.
  • Ladle half of sauce into a food processor or blender and puree. Combine with remaining half of sauce and serve warm.

BREAKFAST CRUNCHWRAP SUPREME



Breakfast Crunchwrap Supreme image

Check out this amazing copycat recipe for the best breakfast Crunchwrap Supreme from Delish.com!

Categories     Breakfast Crunchwrap Supreme     taco bell     copycat recipe     easy breakfast     brunch recipe     easy recipe     best brunch     best breakfast     bacon egg and cheese

Time 1h

Yield 4

Number Of Ingredients 20

For the Crunchwrap
4 frozen hash brown patties
5 large eggs
1 tbsp. whole milk
1 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. finely chopped chives
4 large flour tortillas
6 slices cooked bacon, chopped
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Vegetable oil, for pan
For the creamy jalapeño sauce
1/3 c. sour cream
Juice of 1/2 lime
1 jalapeño, minced
1/4 tsp. paprika
kosher salt
Freshly ground black pepper

Steps:

  • Bake frozen hash brown patties according to package instructions.
  • Make creamy jalapeño sauce: In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika, then season with salt and pepper. Set aside.
  • Meanwhile, make scrambled eggs: In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
  • Assemble crunchwrap: Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
  • Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
  • Repeat with remaining crunchwraps. Cut each in half and serve warm.

BREAKFAST HUEVOS RANCHEROS



Breakfast Huevos Rancheros image

Huevos rancheros are my go-to Saturday morning breakfast treat!

Provided by Emily Alimonos

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 4

Number Of Ingredients 14

2 ½ tablespoons olive oil, divided
½ cup chopped yellow onion
¼ cup chopped green bell pepper
1 medium tomato, chopped
1 clove garlic, minced
½ teaspoon cayenne pepper
salt and ground black pepper to taste
4 corn tortillas
4 eggs
1 (14 ounce) can refried beans, heated
¾ cup shredded Mexican cheese blend
1 jalapeno pepper, chopped
¼ cup fresh cilantro leaves, or to taste
½ avocado, sliced

Steps:

  • Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
  • Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
  • Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
  • Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 34.4 g, Cholesterol 218.1 mg, Fat 27.3 g, Fiber 9.6 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 613.5 mg, Sugar 3.1 g

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