Mexican Chorizo and Egg-White Roulade with Avocado Crema
A technical low-carb roulade made from whipped egg whites, filled with spicy homemade chorizo and sharp cheese.
Total
1h 15m
Prep
45 min
Cook
30 min
Serves
4
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Recipe serves 4
Ingredients
- 10 Eggs
- 1 lb Ground Pork
- 2 tbsp Ancho Chili Powder
- 1 cup Cheddar Cheese
- 2 Avocado
- 0.5 cup Cilantro
Instructions
- 1
Prepare chorizo by mixing pork with chili powder, garlic, and vinegar. Sauté until browned.
- 2
Separate 8 eggs. Whip whites to stiff peaks. Fold in 2 beaten yolks and spread onto a parchment-lined baking sheet.
- 3
Bake at 350F for 12 minutes until set but pliable.
- 4
Spread chorizo and cheese over the egg sheet. Carefully roll into a log using the parchment paper.
- 5
Bake for another 5 minutes to melt cheese. Serve with blended avocado and cilantro crema.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 35 g |
| Carbohydrate | 8 g |
| Fat | 34 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 720 mg |
Goes well with this
Mexican dishes that round out the meal.
Classic Mexican Red Rice
Traditional long-grain rice toasted and simmered in a fresh tomato and garlic puree.
Mexican Street Corn Tortilla
Spanish omelette base topped with roasted corn, lime, and cotija cheese.
Mexican Birria-Style Spaghetti Squash
Slow-braised beef short rib in a complex dried chili consommé served over oven-roasted spaghetti squash strands.
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