Chorizo Fried Egg Wraps Food

EGGS & CHORIZO WRAPS

Steps:

• Remove chorizo from casings. In a large cast-iron or other heavy skillet, cook chorizo over medium heat until cooked through, breaking into crumbles, 6-8 minutes. Drain and return to pan., In a small bowl, whisk eggs and milk until blended. Add egg mixture to chorizo. Cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon 1/2 cup egg mixture across center of each tortilla. Add toppings of your choice. Fold bottom and sides of tortilla over filling and roll up.

CHORIZO, EGG AND CHEESE WRAPS

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.

FRIED CHORIZO WITH GARLIC

Steps:

• Cut the sausages into 5mm slices; cook the sausage slices in a large heated pan, preferably non-stick, stirring until crisp; drain on absorbent paper.
• Discard the fat from pan and wipe the pan clean with kitchen paper towelling.
• Heat the olive oil in the same pan; cook the sausage slices, garlic, Italian herbs and red pepper flakes (if using) until they are heated through and serve the sausage slices on toothpicks, sprinkled with the fresh parsley, as part of an antipasto platter.

CHORIZO-QUESO EGG ROLLS

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.