Weeknight Chorizo Wraps.

*Sorry about the photo…erg.

You will find a theme with me, especially when we are talking about quick, weeknight dinners: many of them are paninied. It is about the quickest way I have found to create a handheld pocket of goodness that you can eat as you are running out the door for your next appointment. Last week I told you about Pita Pizza Paninis and I got to thinking, though I won’t have a bum finger forever, it might be fun to share more of my quick dinner ideas.

Often when I get home from work midweek and have another activity scheduled that I have to go to I don’t want to cook. This can frequently lead to eating out. Not only is this taxing on the budget over time, it is taxing on the waistline as well. So I have developed many quick dinners that take a little pre-planning, but only a little time to execute the night of.

The key with this dish is to cook up the chorizo ahead of time, it only takes about 15 minutes to cook up a pound of it and throw it into the refrigerator for use all week. If you are feeding more mouths, you may need to scale the weight up, but for two people, this will tide us over with a plethora of chorizo laden dishes all week.

Chorizo Wraps. (makes 4 wraps)

Ingredients

2 medium/large potatoes, chopped into 1/4 inch pieces and boiled for 10 minutes

1 T olive oil

Your choice of veggies, chopped (I like to use whatever is on hand like red onion (1/4 cup), a little zucchini (one small one), and green cabbage (about 1/2 cup shredded))

4 oz cooked Mexican style chorizo

2 eggs, scrambled

1/2 C shredded cheese

4 tortillas

Preheat your panini pan.

Throw all of the ingredients, except the eggs, cheese and tortillas into a sauté pan heated over medium-high heat with olive oil. Cook for 10 minutes, stirring frequently to get an even seer on everything. Turn off heat and mix in eggs. Scoop one quarter the ingredients onto each tortilla, top with cheese, fold and panini until golden brown.

Serve with cilantro, arugula, sour cream and hot sauce.

As a side note, if you cook up rice or other whole grains at the beginning of the week to use in dishes this would be a great dish to add it to and you could save time not having to cook up the potatoes. You can also skip the panini part to cut down on the time a little…we just really like to panini stuff!

Enjoy!

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Filed under Eggs, Fast & Easy, Mexican Inspired, Panini, Pork, Potatoes

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