Mexican Taquitos


Yield: 50 Rolls


  • 2 lb. Chorizo, uncooked
  • 1 lb. diced onion
  • 8 oz. minced, fresh, seeded jalapeño peppers
  • 1 lb., 8 oz. frozen (thawed) or refrigerated liquid whole egg
  • 0.75 oz. garic salt
  • 3 oz. chopped fresh cilantro
  • 1 lb. shredded Monterey Jack cheese
  • 1 lb. shredded Cheddar or Colby cheese
  • 2 lb., 7 oz. egg roll wrappers (50, 6.5-inch)
  • vegetable oil or shortening (as needed)

Total approximate weight: 9 lb., 10.75 oz.


  1. Cook Chorizo over medium heat 3-4 minutes, breaking into small pieces; drain.
  2. Stir in onion and pepper; cook until meat is browned.
  3. Stir in eggs and cook 2 minutes.
  4. Stir in cheeses; cook until eggs are firm with no visible liquid egg remaining.
  5. Portion approximately 1/4 cup egg mixture near top of a wrapper. Roll up, cigar-style.
  6. Fry in hot oil 2-3 minutes, until golden.
  7. Drain; serve immediately.

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