MEXICAN TAQUITOS
Yield: 50 Rolls
Ingredients Lb. Oz. Method
Chorizo, uncooked
 2   -    
Diced onion 1   -    
Minced, fresh, seeded jalapeño peppers -   8    
Frozen (thawed) or refrigerated liquid whole egg 1   8   Blend.
Garlic salt -   .75    
Chopped fresh cilantro -   3   Combine, set aside.
Shredded Monterey Jack cheese 1   -    
Shredded Cheddar or Colby cheese 1   -    
Egg roll wrappers (50, 6.5-inch) 2   7    
Vegetable oil or shortening -   As needed   Heat to 375°F.
Total approximate weight 9 lb. 10.75 oz.
Instructions
Cook chorizo over medium heat 3-4 minutes, breaking into small pieces; drain. Stir in onion and pepper; cook until meat is browned. Stir in eggs and cook 2 minutes. Stir in cheeses; cook until eggs are firm with no visible liquid egg remaining. Portion approximately 1/4 cup egg mixture near top of a wrapper. Roll up, cigar-style. Fry in hot oil 2-3 minutes, until golden. Drain; serve immediately.
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