Chorizo Queso Egg Rolls Recipes

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CHORIZO-QUESO EGG ROLLS



Chorizo-Queso Egg Rolls image

Little bites deliver big flavor in this combination of tangy sausage and creamy cheese in crisp wontons. The recipe is an appetizing takeoff on my favorite Mexican entree. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 4 dozen.

Number Of Ingredients 11

1/2 cup mayonnaise
1/2 cup sour cream
2 ounces cream cheese, softened
2 tablespoons minced fresh cilantro
1 tablespoon chopped chipotle pepper in adobo sauce
6 ounces uncooked chorizo or bulk spicy pork sausage
2 cups crumbled queso fresco
1/4 cup enchilada sauce
1/4 cup chopped green chilies
1 package (12 ounces) wonton wrappers
Oil for frying

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.

Nutrition Facts :

CHORIZO ROLLS WITH "GUACHUP"



Chorizo Rolls with

Provided by Ingrid Hoffmann

Categories     appetizer

Time 1h18m

Yield 12 rolls

Number Of Ingredients 14

2 tablespoons vegetable oil
1 yellow onion, chopped
8 ounces guava paste
1/4 cup dark brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
2 oranges, juiced
3 limes, juiced
2 tablespoons apple cider vinegar
1 (12-ounce) package raw Mexican chorizo, casings removed
2 slices white bread, crusts removed
1 (17.3-ounce) package puff pastry, defrosted
2 large eggs plus 1 tablespoon water, for egg wash
All-purpose flour, for dusting

Steps:

  • To make the guachup, heat the vegetable oil in a saucepan over medium-high heat for 2 minutes. Add the onions and saute until soft and browned, 4 minutes. Stir in the guava paste, brown sugar, allspice, curry powder, orange juice, lime juice and vinegar. Cook over low heat until the guava paste has melted, about 15 minutes, stirring often. Remove from the heat, cool slightly, and then transfer to a blender and puree until completely smooth.
  • Preheat your oven to 350 degrees F. Set the oven racks at the upper-middle and lower-middle positions. Line 2 baking pans with parchment paper and set aside.
  • Heat a large skillet over medium-high heat for 1 minute. Add the chorizo and cook, breaking it up with a wooden spoon, until it is completely cooked through, about 6 minutes. Transfer the chorizo to a paper towel-lined plate to drain and cool slightly. Put the chorizo on a cutting board and chop it up into small pieces, transfer to a mixing bowl. Crumble the white bread into the chorizo and mix well to combine.
  • Dust your work surface with flour and place 1 thawed puff pastry sheet on top, with a long edge towards you. Cut the pastry in half lengthwise, giving you 2 long strips, and then cut each strip into 3 squares. Put a heaping tablespoon of the chorizo mixture in the center of the pastry square. Brush the edge closest to you with egg wash, and, starting at the opposite edge, roll the pastry over itself to enclose the filling, turning it onto the egg-brushed edge to seal. (If at any time the pastry gets too warm and hard to handle, place it on the baking sheet and in the freezer for a few minutes to chill quickly.)
  • Place the chorizo rolls, seam side down, on the prepared baking pan. Flatten the rolls slightly with the palm of your hand. With the tip of a knife, slash the top of the pastry 3 times. Repeat the process with the remaining sheet of puff pastry and chorizo filling. Brush the chorizo rolls with egg wash. Bake until the pastry is puffed and golden, about 20 to 25 minutes. Cool for a couple of minutes and serve warm with guachup on the side.

EGGS & CHORIZO WRAPS



Eggs & Chorizo Wraps image

My husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.-April Nissen, Yankton, South Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

12 ounces fresh chorizo
6 large eggs
2 tablespoons 2% milk
1 cup shredded cheddar cheese
6 flour tortillas (8 inches), warmed
Optional toppings: Thinly sliced green onions, minced fresh cilantro and salsa

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.

Nutrition Facts : Calories 519 calories, Fat 32g fat (12g saturated fat), Cholesterol 255mg cholesterol, Sodium 1121mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.

SCRAMBLED EGGS WITH CHORIZO



Scrambled Eggs with Chorizo image

This is an authentic Mexican breakfast. My husband is full Mexican and he taught me this simple and delicious breakfast. This is for two people and I use no more than six eggs for the both of us. You might use less or more, it doesn't matter. Enjoy!

Provided by cupcake_sweetie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 4

cooking spray
¼ cup Mexican-style chorizo, or more to taste
6 eggs
salt to taste

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.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 1.2 g, Cholesterol 561.1 mg, Fat 16.4 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 331.3 mg, Sugar 1.2 g

CHORIZO QUESO DIP



Chorizo Queso Dip image

When I couldn't figure out what to do with a roll of bulk chorizo sausage, this recipe was born. It may sound similar to other dip recipes, but don't let that fool you...the flavor of this dip definitely sets it apart from the rest. This also reheats well. Enjoy!

Provided by Christina

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 1h35m

Yield 16

Number Of Ingredients 4

10 ounces bulk chorizo sausage
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) package processed cheese (such as Velveeta®), cubed

Steps:

  • Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
  • Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
  • Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 2.4 g, Cholesterol 42.2 mg, Fat 15.2 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 7.7 g, Sodium 507.5 mg, Sugar 1.1 g

CHORIZO, EGG AND CHEESE WRAPS



Chorizo, Egg and Cheese Wraps image

Made this Spanish flair wrap for breakfast. Great for a brunch or snack. Has a slight spiciness with a creamy feel from the eggs and cheese. Serve with salsa.

Provided by Rita1652

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

3 chorizo sausages, sliced
1 tablespoon butter
6 eggs
1 tablespoon water
1 cup cheese
4 tortillas
1/3 cup diced onion
1 jalapeno, diced

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.

Nutrition Facts : Calories 655.7, Fat 39.6, SaturatedFat 16.3, Cholesterol 344.3, Sodium 1406.4, Carbohydrate 41.1, Fiber 2.5, Sugar 2.3, Protein 31.8

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