Sunday, December 14, 2014
Yes, you absolutely read that right...Breakfast Eggrolls! I love doing unexpected things, and this is surely unexpected. We almost always eat breakfast tacos on Sundays, but not last Sunday. I went all crazy up in here and made eggrolls for breakfast. I found some really creamy, buttery Asadero cheese that was perfect. The package even said that the cheese has a "spectacular melt." And they were right! It's a smooth, nutty, soft cheese, and I can't wait to try more recipes with it. I can envision steak fajita quesadillas with Asadero cheese...drool...
Anywho, the eggrolls...I made three different versions using Mexican chorizo, breakfast sausage, and bacon. The kids gobbled them up like they hadn't eaten in a week. And I've included a quick and easy, yet spicy salsa to dip them in. We also made some of my husband's favorite Cadillac Queso to dip them in. It was fabulous!
1/2 lb breakfast sausage (like Jimmy Dean's)
1/2 lb bacon
1/2 lb Mexican chorizo
One package of eggroll wrappers (about 21 wrappers)
One 10-ounce package Asadero cheese (also known as Oaxaca cheese), shredded
2 T butter
Peanut oil, for frying
Cadillac Queso, if desired
FOR THE SALSA:
3-4 rough chopped Roma tomatoes
1/4 C rough chopped red onion
2 T cilantro leaves
1 serrano, rough chopped
Juice of 1 lime
Salt & pepper, to taste
1 teaspoon cumin
1 teaspoon garlic powder
NOTE: If you don't want your salsa as spicy, you can substitute a jalapeno with the seeds removed.
Cook the chorizo in a small skillet over medium heat until it turns from a reddish color to a brownish color, about 5-6 minutes. Cook and crumble the breakfast sausage in another skillet until cooked it's through. Cook the bacon until it's done and crumble it.
In a large skillet, melt the 2 T butter. Whisk the eggs with a little salt and pepper. Cook the eggs over medium heat, stirring to scramble, until they are slightly underdone. Set aside. (They will continue cooking in the frying step and you don't want them tough.)
Put about 1/2 T of the Asadero cheese onto a wonton. Put about 1 T of the scrambled eggs and 1/2 T of either chorizo, bacon, or sausage into the wonton. Brush the edges of the wonton with water and roll it up. Repeat the rolling step with the remaining eggrolls and with alternating meat. Freeze them for about an hour. Be very careful to roll them up tight so that the cheese stays inside the eggroll. Here's a picture of how to roll them.
While the eggrolls are freezing, put all of the salsa ingredients into a blender and pulse until it's smooth. Keep the salsa refrigerated until you're ready to use it.
Preheat the oven to 200 degrees. Heat about 1 inch of peanut oil in a large skillet. Fry the eggrolls in batches, seam side down first, on medium high until they are browned all over. Put the cooked eggrolls on a sheet pan in the oven to keep them warm until they are all fried. Serve with the salsa and Cadillac Queso.