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Mexican Style Egg Wrap Recipe
Mexican style egg wrap makes a nice lazy morning brunch. Serve with fresh fruit and orange juice or a champagne mimosa.
4 flour tortillas
3 large eggs
2 teaspoons cold water
3 ounces spicy chorizo sausage, diced (Spanish style only)
2 teaspoons jalapeno pepper, finely minced
1/2 medium sized green pepper
1 small white onion, coarsely diced
Grated sharp cheese for garnish
Warm tortillas in oven or in skillet. Saute chorizo, jalapeno pepper, onion and green pepper in pan. In a separate bowl, add water to eggs and beat until frothy. To eggs add to pepper, onion, chorizo mix and scramble. Stir briskly while cooking.
Divide mixture into fours and place in a warm tortilla. Wrap and serve.
* Children can have orange juice with a splash of club soda or Ginger Ale to give it sparkle and fizz.
* These scrambled eggs can be served without the tortilla, just place eggs on plate, top with grated cheese and serve with warm tortilla (cut in half or quarters) or hot toast. Home fries or a couple of sliced tomatoes make a nice addition.
*If you can't find Spanish style chorizo, pepperoni makes a decent substitute.
Three tablespoons of catsup mixed with four or five dashes of hot pepper sauce is excellent spooned over the eggs, also, tomato hamburger relish is excellent topper. Tomato relish is not spicy hot, however, you can add heat with by adding pepper flakes or hot pepper sauce to the relish.
FYI: I like Cains brand Sweet Tomato Hamburger Relish.
Recommended cook book: Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker You can buy from Amazon or other book stores. Also check for it at you local library. The up side is Aidell's sausages are sold in some supermarkets, the down side, right now, only four in a pack.
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