[.feature]4[.feature] southwest egglife® wraps
[.feature]1[.feature] small onion, chopped
[.feature]½[.feature] lb chorizo
[.feature]1[.feature] bell pepper, chopped
[.feature]3[.feature] eggs, scrambled
cream cheese, softened
[.feature]½[.feature] lb shredded queso cheese
cilantro
Brown half of a small onion, chorizo, and ½ a bell pepper.
Scramble 3 eggs.
Spread softened cream cheese on one southwest egglife wrap.
Layer 3 tablespoons or more of chorizo mix, 2 tablespoons scrambled eggs, 1 tablespoon or more of shredded queso cheese and a few sprinkles of cilantro. Repeat this 3 times on the remaining wraps.
Fold each egglife wrap in half. Use 3 toothpicks to line and seal the closure of every wrap until you have 4 empanadas ready to brown.
Heat up a few tablespoons of oil in a pan. Once your oil is hot, place one empanada in the pan until it turns a light, golden color. Flip, and repeat.
Once both sides are golden, remove the toothpicks and enjoy!
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