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Chorizo and Egg wraps

A fast and easy meal using our eggs and chorizo. Add a salad and it makes a meal.

First scramble your eggs as you like them. I like to take them off the heat just before they are finished . They will finish cooking with the residual heat and not get dried out. Saute some onions before you add the egg if you like onions (peppers too?)

In a separate pan break up the chorizo over low heat and stir occasionally. Drain off the small amount of fat in the pan and combine with eggs.

Next heat up a griddle or flat skillet to toast tortillas. The kids liked the taco size soft tortillas and the grown ups preferred the burrito size. Toast each side, add a little cheese and the egg mixture. Before serving sprinkle with chopped cilantro.

Serve as is or with salsa and sour cream if you like.
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