Smoky Santiago Wrap

RH Staff

Yield: 12 servings.

2 1/2 oz. bacon, cooked, crumbled
12 oz. country ham, cooked, diced
2 oz. Tabasco® brand Pepper Sauce
24 oz. eggs, beaten
12 flour tortillas
6 oz. Monterey Jack cheese, grated

Sautè the bacon, ham and Tabasco® brand Pepper Sauce. Hold warm.

For each serving, ladle 2 oz. egg into a nonstick omelet pan and cook the egg, omelet style, until it sets. Place the omelet onto a flour tortilla. Place 1.2 oz. of the ham and bacon mixture and 1/2 oz. cheese down the center of the omelet. Roll the omelet into the tortilla, burrito style.

Photo Credit: MCILHENNY COMPANY TABASCO® BRAND PEPPER SAUCE