Ingredients
For the taquitos:
- 7 large Nellie’s Free Range Eggs
- 1/2 teaspoon salt
- 1 tablespoon Nellie's Free Range Unsalted Butter
- 9 oz chorizo
- 1 1/2 cups frozen riced cauliflower
- 1 cup shredded cheddar cheese
- 16 tortillas (6" diameter, preferably a corn and flour blend)
- Cooking oil spray
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 16 taquitos
Ingredients
For the taquitos:
- 7 large Nellie’s Free Range Eggs
- 1/2 teaspoon salt
- 1 tablespoon Nellie's Free Range Unsalted Butter
- 9 oz chorizo
- 1 1/2 cups frozen riced cauliflower
- 1 cup shredded cheddar cheese
- 16 tortillas (6" diameter, preferably a corn and flour blend)
- Cooking oil spray
Your favorite freezer snack just got better!
School lunch, but make it protein-packed and heavy on the hidden veggies! These breakfast taquitos are designed to save you money and time: prep a big batch on a weekend, stash them away in the freezer, and pop a couple in the air fryer before adding to your kiddo's lunchbox any day of the week. They're filled with protein-rich free-range eggs, chorizo, cauliflower, and cheese, and best of all, they're kid- and adult-approved.
To make the taquito filling:
- In a bowl, beat 6 of the eggs with the salt until well combined.
- In a nonstick pan over medium-low heat, melt the butter. Add the beaten eggs scramble. Once cooked to your liking, transfer to a large bowl and set aside.
- In the same pan, cook the chorizo over medium-high heat, breaking it apart with a wooden spoon.
- Once the chorizo is fully cooked, push it to one side of the pan. Add the riced cauliflower to the empty side and cook until warmed through, 2-3 minutes. Mix the chorizo and cauliflower together, then add this mixture to the bowl with the eggs.
- Add the shredded cheddar cheese to the bowl with the eggs, chorizo, and cauliflower. Mix everything together until well combined.
To assemble the taquitos:
- Wrap the tortillas in a cloth and microwave for 1 minute to soften them, preventing them from breaking when rolled. If you have a tortilla warmer, place the tortillas in the warmer to steam and soften the tortillas further.
- Make an egg wash by whisking the remaining egg with 1 tablespoon of water.
- Place about 2 tablespoons of filling on one-third of a tortilla. Tightly roll the tortilla halfway, then brush the egg wash on the unrolled part of the tortilla. Continue rolling to seal, placing the rolled tortilla seam-side down on a sheet pan. Repeat with the remaining tortillas and filling.
- Freeze the taquitos on the sheet pan for a couple of hours until firm, then transfer them to a freezer-safe bag and store in the freezer for up to 3 months.
To reheat the taquitos:
For frozen taquitos:
- Preheat an air fryer to 375F by running it for 2 minutes.
- Place the taquitos in the air fryer basket and spray with oil. Cook at 375F for 3 minutes.
- Flip the taquitos, spray with oil again, and cook for an additional 2-3 minutes until crispy and golden.
For fresh (unfrozen) taquitos:
- Preheat an air fryer to 375F by running it for 2 minutes.
- Place the taquitos in the air fryer basket and spray with oil. Cook at 375F for 2 minutes.
- Flip the taquitos, spray with oil again, and cook for an additional 1-2 minutes until crispy and golden.
Pan frying instructions:
- Preheat a skillet with a drizzle of oil until hot.
- Place taquitos in the skillet and cook, flipping as needed, until crispy and golden.
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