Bolsillos de tortilla con huevo y patatas crujientes al queso

Ingredientes

• 80 Ore-Ida™ Mini Tater Tots™ Frozen Potatoes (from 28-oz bag)
• 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 1/4 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 6 eggs, beaten
• 1/4 cup milk
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 package (8.4 oz) Old El Paso™ Tortilla Pockets™ (8 Count), heated as directed on package
• 1/4 cup from 1 jar (12 oz) Old El Paso™ Hot Jalapeño Slices

Preparación

1. 1

   Heat oven to 425°F. Line large rimmed baking sheet with foil or cooking parchment paper.

2. 2

   In large bowl, mix frozen potatoes and taco seasoning mix until thoroughly coated. Place on baking sheet, and bake 10 minutes; stir. Bake 5 to 10 minutes or until browned. Top with cheese; continue to bake for another 3 to 5 minutes or until cheese is melted.

3. 3

   In medium bowl, beat eggs, milk and salt slightly with fork or whisk until well blended.

4. 4

   In 10-inch nonstick skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.

5. 5

   Stuff tortilla pockets with cheesy potatoes, scrambled eggs and jalapeño slices.