Mexican Egg Wrap Volumetrics Food

MEXICAN EGG ROLLS

Steps:

• Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
• Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
• Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
• Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.

MEXICAN EGG ROLL

Steps:

• Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
• Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold - you can keep it for 2 days in the fridge.

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.

MEXICAN EGG WRAP - VOLUMETRICS

Steps:

• Lightly coat a nonstick skillet with cooking spray and heat over medium heat.
• Saute the Canadian bacon for three of four minutes, until it is browned.
• Add the zucchini, mushrooms and pepper, and saute for two minutes.
• In a medium bowl, beat the eggs, egg whites, hot-pepper sauce. Pour the egg mixture into the pan and scramble with the bacon and vegetables. Cook stirring frequently , until the eggs are cooked to your liking.
• Heat the tortillas by steaming them in the microwave in a moist paper towel for 20 to 30 seconds.
• Divide the egg mixture among the tortillas and top with salsa and cheese.