Recipe Header

South of the Border Boats

South of the border boat recipe
Yield: 25 Servings (5 oz.)

Yield: 25 Servings (5 oz.)

Ingredient Weight Measure
Chorizo sausage, cooked, drained, & crumbled 24 oz.
Eggs, scrambled, cooked 25 count
Queso fresco 13 oz.
Simplot RoastWorks®: Flame-Roasted Pepper & Onion Blend 6/2.5lb 40 oz.
Simplot Skincredibles®: Potato Boats, Skin On 17lb 25 count
Preparation Instructions:
Prepare Boats according to package instructions. Set aside.
Cook Peppers & Onions in a saute pan until heated through. Add cooked sausage and scrambled eggs.
Fill each boat with 2-1/2 oz. of mixture and top immediately with 1/2 oz. queso fresco. Serve hot.
Products used in this recipe