CHORIZO, EGG AND CHEESE WRAPS
Made this Spanish flair wrap for breakfast. Great for a brunch or snack. Has a slight spiciness with a creamy feel from the eggs and cheese. Serve with salsa.
Provided by Rita1652
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry chorizos till crisp.
- In another pan melt butter saute onions and pepper till translucent.
- Scramble the eggs with water and add to pan with onions scramble till desired doneness.
- Season with salt and pepper.
- Warm tortillas in micro for a couple seconds.
- Place 1/4 cup cheese on each tortillas then place cooked chorizos evenly on cheese and place egg mixture on cheese.
- Roll up and serve with salsa and cilantro garnish.
Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 16.3, Cholesterol 344.3, Sodium 1406.4, Carbohydrate 41.1, Fiber 2.5, Sugar 2.3, Protein 31.8
CHORIZO, EGG AND CHEESE ENCHILADAS
Provided by Molly Yeh
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the sauce: Preheat the oven to 425 degrees F.
- Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
- For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
- Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
- Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
- Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.
CHORIZO-QUESO EGG ROLLS
Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing takeoff on my favorite Mexican entree. -Kari Wheaton, South Beloit, Illinois
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- For dipping sauce, in a small bowl, combine the mayonnaise, sour cream, cream cheese, cilantro and chipotle peppers. Cover and refrigerate until serving., Crumble chorizo into a large skillet; cook for 6-8 minutes over medium heat or until fully cooked. Drain. Stir in the queso fresco, enchilada sauce and chilies., Position a wonton wrapper with one point toward you. Place 2 teaspoons of filling in the center. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with dipping sauce.
Nutrition Facts :
CHORIZO & FRIED EGG WRAPS
Enjoy this flavour-packed wrap as a cheap and tasty lunch or light supper
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 6
Steps:
- Put the chorizo into a cold frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp.
- Lift the chorizo out of the pan, leaving behind just enough oil to stop the eggs sticking. Crack the eggs into the pan and fry them how you like them (an almost-set yolk is best if you want to avoid any drips!).
- Spread some mayo over each flatbread, add a handful of the rocket and a few capers with two halves of chorizo to each. Put the egg on top, then fold up the end and the two sides before tucking in.
Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 2.52 milligram of sodium
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