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South of the Border Boats

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

Yield: 25 Servings (5 oz.)

Ingredients:
24 oz Chorizo sausage, cooked, drained, & crumbled
25 count Eggs, scrambled, cooked
13 oz Queso fresco
40 oz Simplot RoastWorks®: Flame-Roasted Pepper & Onion Blend 6/2.5lb
25 count Simplot Skincredibles®: Potato Boats, Skin On 17lb
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