Huevos Rancheros

Some customers crave a morning dish that will help kick-start their day with filling ingredients complimented by spices that wake up their taste buds. Huevos rancheros is a time-honored crowd pleaser. It is a menu item that does not require too much time and detail in preparing and is not costly to your bottom line or your patrons’ wallet. This is a great dish that can be served in a breakfast buffet or as an entrée.

Ingredients:

Pico de Gallo                          24 oz.

Simplot avacado diced, frozen                                      16 oz.

Chipotle, canned in adobo, pureed                                     1 tbsp.

Chorizo, sausage, sliced          16 oz.

Large egg, whipped                36 oz.

Butter                                      2 oz.

Burrito size (10”) flour tortilla                                      12 ea.

Shredded pepper jack cheese  12 oz. 

*12 servings, 11 oz. each*                                                                            

Preparation Instructions:

Toss the salsa, diced avocado and chipotle in a bowl to mix. Cover and refrigerate for 8 to 10 hours or until avocado is thawed. Saute the chorizo until thoroughly heated. Drain excess fat and reserve. Cook the scrambled eggs in a sauté pan with butter, stirring over medium heat. Season with salt and pepper.

Briefly warm a flour tortilla on the griddle. Add 3 oz. of avocado mixture, 1 oz. chorizo, 3 oz. eggs and 1 oz. pepper jack cheese. Roll the burrito into a tight cylinder and wrap in foil or paper to seal.