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A busy Saturday morning in early February promised to be sunny, but very, very busy. I had chosen this recipe from *PRMR* and I was so glad I did. Not only was this easy, with all ingredients on hand....I was able to whip this right up and feed all the hungry friends we had gathered around the breakfast table. I followed this exactly~although I used yellow cheddar cheese instead of white. I had never just put the tortilla *right on* the stove burner. What a glorious idea! That warmed and charred the tortilla perfectly as well as completely melting the cheese into gooey goodness. I also added a bit of green onion to the top of the cheese while it was melting and this kinda of all melted together to the best tasting tortilla I have ever had! This is a wonderful change to the same old egg wrap, one that promises to make our table quite often. Thank you so much Annacia!

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Andi of Longmeadow Farm February 02, 2008

We had these for brunch today. I used Low Fat Chorizo for the chorizo, but followed the rest fairly closely. They were yummy, am looking forward to having them again. Thanks Annacia for sharing this recipe.

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Heydarl July 07, 2007

Other than using flour tortillas I followed the recipe. I used Turkey Chorizo and made the chorizo the night before. The next morning it was a simple stir it together breakfast. I enjoyed the addition of cilantro in this recipe. They were pretty to look at too. Thank you for sharing your recipe! Reviewed for ZWT 3.

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Susie D June 22, 2007

These tacos made a wonderful breakfast. I had some leftover chorizo so it made this recipe so easy to make. DH really enjoyed them so they will be made often. Made for Everyday is a Holiday, March, 2014.

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Nancy's Pantry April 01, 2014

This is a favorite breakfast of ours. I appreciate very much your posting it. Not having the white cheddar, I used the yellow sharp cheddar also discovered that I was out of green onions so I chopped up about 1/4 cup yellow onion. The chorizo was my turkey chorizo sausage. All of this was topped off with diced avocado and Jalapeno Relish.

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PaulaG May 19, 2007

What a great brunch this made for DH & this Tex-Mex lover yesterday! I used Chorizo by DiB's for the chorizo + flour tortillas in place of corn tortillas (more a burrito than a taco). I served it w/Chorizo Cheese Grits by NurseDi, stuffed myself & was so full even later that I could not eat a leftover dinner w/DH. Thx for sharing this keeper w/us. It will definitely be repeated. :-)

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twissis April 30, 2007
Chorizo and Scrambled Egg Breakfast Tacos