In a medium saucepan over medium heat, combine the White Cheddar Cheddar Sauce, smoked paprika, whole grain mustard, and chipotle chile pepper. Mix well. Reserve warm.
In a large sauté pan over medium-high heat, add oil, peppers, onion, and potato. Sauté for 4-6 minutes until edges start to brown.
Add thyme, garlic, and white beans, sauté additional 2-3 minutes or until potatoes are soft. Add reserved smoky cheddar sauce, and scrambled eggs. Combine well.
Warm tortillas briefly, and fill with equal portions potato blend.
Roll tortillas, leaving both ends open. Plate and top with chives.
Ingredients
1 cup Chef-mate® ¡Que Bueno! White Cheddar Cheese Sauce
1 tsp paprika
2 tbsp mustard, whole grain
1/4 tbsp chili pepper, chipotle, ground
2 tsp oil, olive
1/3 cup pepper(s), green bell, medium diced
1/3 cup onion(s), red, medium diced
1 cup russet potatoes, flesh and skin, raw, medium diced
