Chorizo Egg And Cheese Wraps Recipes

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.

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

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.

Steps:

• Preheat the broiler to high. Arrange the slices of bread on a baking sheet and broil until golden brown on both sides.
• Cut the chorizo slices to fit on the toasts. Set aside.
• Heat a thin layer of olive oil in a large skillet over medium heat until a cube of bread sizzles. Break the eggs into the skillet and cook, spooning the fat over the yolks, until the whites are set and the yolks are cooked to your liking.
• Remove the fried eggs from the skillet and drain on paper towels. Immediately transfer to the chorizo-topped toasts and dust with paprika. Season to taste. Serve immediately.

Steps:

• Warm tortilla in a large skillet over medium heat.
• Melt coconut oil in a separate skillet over medium-high heat. Saute spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
• Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

Steps:

• Saute the onion in oil in a 10-inch skillet until tender but not brown.
• Add the sausage, cooking and stirring, until the sausage is done, then drain.
• Beat the eggs, half-and-half and the oregano together well with a fork.
• Pour the eggs into the sausage mixture in the skillet.
• Cook, stirring gently, until all the eggs are cooked, but still moist, about 3 to 5 minutes.

Steps:

• Heat a large frying pan and add chopped chorizos (don't add any oil). Saute for 5-10 minutes, until sausages pieces are done.
• You can chop the veggies while the chorizo is cooking.
• Remove chorizos and set aside, and drain off all but one tablespoon of the oil that has cooked out of the chorizos.
• Reheat the oil and add smoked paprika (if using it) and stir well.
• Add chopped onions and bell peppers and saute for 5 minutes, until softened.
• Add chopped corn kernels and saute for 2 minutes.
• Add lime juice and 1/4 cup of the taco sauce and cook for 2 minutes. You want the lime juice to mostly evaporate.
• Add cooked chorizos and let everything heat through for another 2 minutes.
• While the mixture heats, heat the tortillas according to package directions. I usually zap the whole pack in the microwave for about 1 minute. Be sure to remove the silica gel sachet from the pack before heating.
• Along the way, get the garnishes ready. These are the remaining taco sauce, sour cream, cheese, lettuce, olives (if used) and any other garnishes you like.
• Let everyone assemble their own servings. I usually smear some sour cream on a tortilla, then top with the chorizo mixture and all the garnishes, and fold. Be prepared for some fallout and very messy hands.

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.