Thursday, June 20, 2013

Crawfish Breakfast Burritos

For those of you wondering, crawfish is an approved meat to any wholesome breakfast! In fact...we are pretty sure it's better than any of that processed cereal, processed bacon or other frozen heart attack crap they sell in the frozen food section that some are even know to call 'food.' 

Crawfish Breakfast Burritos

Serving Size: 12

1 tablespoon butter
4 eggs, beaten
1 10oz. can diced tomatoes and green chilies, drained
1 10oz. can condensed cream of mushroom soup
1 5oz. can chunk white chicken, drained
1 ½ cups cooked rice; white long grain
1 cup shredded Monterey Jack cheese
12 flour tortillas

1 cup sour cream
1 cup shredded Monterey Jack cheese
2/3 cup milk
1/4 teaspoon paprika
1/8 teaspoon pepper

Heat oven to 350 degrees. Grease 2 7x11 inch dishes. Melt butter in medium heat skillet. Add eggs; cook over medium heat until eggs are firm but moist, stirring occasionally. Transfer to large bowl. Stir in tomatoes, soup, chicken, rice and 1 cup cheese; mix well. Spoon onto center of each tortilla. Once folded place seam side down in prepared pans.
In medium bowl, combine all sauce ingredients; blend well. Pour over burritos; cook. Bake at 350 for 30 minutes or until heated through. If desired, garnish with sliced pimento or chopped red bell pepper.

Source:. The Riceland Collection.

And oh yeah…like always…don’t forget a mess of crawfish tails!!!!


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