Chorizo Chilaquiles

Submitted by Teresa in CO

"I concocted this recipe as a combo of all the elements of traditional chilaquiles that I like- I added chorizo and some green chili, which makes it very flavorful and a bit spicy. There is no extra salt added due to the salt in the chorizo, queso, and chili. If your chorizo isn't so salty, feel free to add a little extra."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 6 corn tortillas, sliced into 1/2 inch strips
• vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup)
• 8 ounces chorizo sausage (pork or beef)
• 6 eggs
• 1⁄2 bell pepper, chopped
• 1⁄2 cup onion, chopped
• 3 garlic cloves, chopped
• 2 cups salsa (or green chili, or enchilada sauce- whatever you like)
• 8 tablespoons queso fresco, for garnish
• 1⁄2 cup cilantro, fchopped, for garnish

directions

1. Heat veggie oil in a saucepan or skillet with high sides.
2. Fry tortilla strips in small batches until crispy but not too brown.
3. Let strips dry on a paper towel-covered plate.
4. Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.
5. Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.
6. When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.