Grilled Chorizo and Cheese Tortilla Rolls
Grilled Chorizo and Cheese Tortilla Rolls
Ingredients
For the Rolls
- 8 flour tortillas, large (wrap size)
- 1 pound chorizo paste, or crumbled chorizo filling
- 2 cups mozzarella cheese, shredded, or a melting cheese blend
For the Egg Wash
- 1 egg, large
- 1 tablespoon milk, or cream
To Serve
- 1/2 cup chimichurri sauce, or prevenzal, to taste
Instructions
- 1
Lay a flour tortilla on a clean work surface. Using a spatula or spoon, spread an even layer of chorizo paste over the entire surface of the tortilla, leaving a small border uncovered.
⏱️ 5 min
- 2
Generously sprinkle the shredded cheese over the layer of chorizo paste on the tortilla. Make sure to cover well so there is cheese in every bite.
⏱️ 2 min
- 3
Carefully roll the tortilla tightly from one end to the other, forming a compact log. Repeat this process with the remaining tortillas.
⏱️ 5 min
- 4
Cut each rolled tortilla log into 3 or 4 individual pieces, approximately 1 1/2 to 2 inches long. This will make them easier to handle on the grill and to eat.
⏱️ 3 min
- 5
In a small bowl, whisk the large egg with the tablespoon of milk or cream until well combined. This mixture will serve as an egg wash to brown the rolls.
⏱️ 1 min
- 6
Using a kitchen brush, coat the outer surface of each roll piece with the egg wash. Make sure to cover all sides for even browning.
⏱️ 2 min
- 7
Preheat the grill to medium-high heat. Once hot, place the brushed rolls directly on the grill grates.
⏱️ 2 min•🌡️ 375
- 8
Cook the rolls on the grill, turning occasionally, until all sides are golden brown and crispy, and the cheese inside has melted. This will take approximately 8 to 10 minutes.
⏱️ 10 min•🌡️ 375
- 9
Remove the cooked rolls from the grill and place them on a serving board or plate.
⏱️ 1 min
- 10
Drizzle generously with chimichurri sauce or prevenzal before serving. Enjoy these crispy and juicy rolls!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Grilled Chorizo and Cheese Tortilla Rolls
For the Rolls
- 8 flour tortillas, large (wrap size)
- 1 pound chorizo paste, or crumbled chorizo filling
- 2 cups mozzarella cheese, shredded, or a melting cheese blend
For the Egg Wash
- 1 egg, large
- 1 tablespoon milk, or cream
To Serve
- 1/2 cup chimichurri sauce, or prevenzal, to taste
Instructions
- 1
Lay a flour tortilla on a clean work surface. Using a spatula or spoon, spread an even layer of chorizo paste over the entire surface of the tortilla, leaving a small border uncovered.
⏱️ 5 min - 2
Generously sprinkle the shredded cheese over the layer of chorizo paste on the tortilla. Make sure to cover well so there is cheese in every bite.
⏱️ 2 min - 3
Carefully roll the tortilla tightly from one end to the other, forming a compact log. Repeat this process with the remaining tortillas.
⏱️ 5 min - 4
Cut each rolled tortilla log into 3 or 4 individual pieces, approximately 1 1/2 to 2 inches long. This will make them easier to handle on the grill and to eat.
⏱️ 3 min - 5
In a small bowl, whisk the large egg with the tablespoon of milk or cream until well combined. This mixture will serve as an egg wash to brown the rolls.
⏱️ 1 min - 6
Using a kitchen brush, coat the outer surface of each roll piece with the egg wash. Make sure to cover all sides for even browning.
⏱️ 2 min - 7
Preheat the grill to medium-high heat. Once hot, place the brushed rolls directly on the grill grates.
⏱️ 2 min•🌡️ 375 - 8
Cook the rolls on the grill, turning occasionally, until all sides are golden brown and crispy, and the cheese inside has melted. This will take approximately 8 to 10 minutes.
⏱️ 10 min•🌡️ 375 - 9
Remove the cooked rolls from the grill and place them on a serving board or plate.
⏱️ 1 min - 10
Drizzle generously with chimichurri sauce or prevenzal before serving. Enjoy these crispy and juicy rolls!
⏱️ 1 min