Directions
Step 1
Brown half of a small onion, chorizo, and ½ a bell pepper.
Step 2
Scramble 3 eggs.
Step 3
Spread softened cream cheese on one southwest egglife wrap.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Once both sides are golden, remove the toothpicks and enjoy!