Chorizo, Rice and Egg Wrap
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The National Culinary Review, February 2013
1 lb. chorizo sausage
3 cups chopped green or red peppers
2 cups chopped yellow onion
2 T. minced garlic
1½ qt. long-grain brown or white rice, cooked
½ cup fresh cilantro
24 large eggs
½ cup water
½ cup chopped scallions
½ t. salt
½ t. red pepper sauce
Oil, as needed
Grated cheese, as needed
Salsa, as needed
1. In large skillet over medium-high heat, saute chorizo until lightly browned. Add peppers, onion and garlic; continue cooking 3-4 minutes, or until vegetables are tender. Stir in rice; cook until hot. Remove from heat; stir in cilantro. Cover; keep warm.
2. In large bowl, beat together eggs, water, scallions, salt and pepper sauce. Heat oil in large skillet or saute pan over medium-low heat. Pour in egg mixture; cook several minutes to set eggs. Continue cooking, stirring gently, until eggs are scrambled, soft and moist. Sprinkle cheese on top to melt. Remove from heat.
3. For each serving: Spoon 1/12 sausage mixture and 1/12 egg mixture down center of tortilla. Fold up one end to enclose filling; fold two sides around filling to make wrap. Serve with salsa.
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