Johnny Jalapenos Ranchero Breakfast Wrap Recipes

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.

Steps:

• SAUCE: Combine all ingredients in small bowl. Cover and refrigerate. (best if chilled for at least an hour).
• VEGGIE MIX: Heat oil in a large nonstick pan over medium heat. Add the bell pepper and saute' for about 5 minutes.
• Add the corn, beans, jalapenos, and green onions, stirring well. Reduce heat to low & simmer about 5 minutes to heat through.
• Remove from heat and add mango, avocado (if using), cilantro, and lime juice. Gently toss or stir to combine.
• ASSEMBLY: To each flour tortilla, spread some sauce, (and the chicken if using), then the veggie mixture. Wrap up burrito style and enjoy.

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.

Steps:

• Mix together beans, half the salsa, cilantro, oregano, cumin and chili powder in a small bowl.
• Spread over tortilla, leaving at least a 1" space around the edge.
• Sprinkle with cheese, and set aside.
• Beat eggs lightly in a small bowl; season to taste with salt and pepper.
• Heat oil in small skillet; cook eggs and scramble until they just become firm; add rest of salsa, and jalapeno slices and cook about 30 seconds more; remove from heat.
• Microwave tortilla on microwavable plate on high power just until cheese melts (time may vary).
• Pour eggs on tortilla and roll up, burrito-style; serve immediately.