Chorizo-Tortilla Tortillas

By rickfanciullo

Ingredients

• 2 tbs EVOO
• 1/4 pound cured chorizo, casings discarded and meat chopped
• 4 plum tomatoes, seeded and chopped
• 1 med onion, chopped
• 4 cloves garlic, chopped
• 1 red bell pepper, seeded and chopped or 3 drained spanish piquillo peppers, chopped
• 1 red chile pepper, such as fresno, thinly sliced
• Salt and pepper
• Handful of cilantro, chopped
• 4 handfuls unsalted thin yellow or blue tortilla chips, lightly crushed.
• 12 extra large eggs beaten
• 1 1/2 cups monterey jack cheese

Preparation

Step 1

1. Heat oven 425
2. In a 10 inch oven proof nonstick skillet, heat the EVOO, 2 turns of the pan over medium heat. Add the chorizo and lightly brown - 2 to 3 minutes
3. Add tomatoes, onion, garlic, bell peppers, chile pepper, salt and pepper and cook with the chorizo for 5 minutes.
4. Scatter in the cilantro and crushed tortilla chips. Add the beaten eggs and season with salt and pepper. Stir all to combine; let eggs settle, then cook until set at the edges - some of the chips will pop up!
5. Transfer the tortilla to the oven and cook for 15-18 minutes.
6. After cooking, turn oven to broil, top tortilla with cheese and let melt under broiler.
7. Pass hot sauce at the table.