Chorizo Tortilla Tortillas

Chorizo Tortilla Tortillas
Chorizo Tortilla Tortillas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp. EVOO

  • 1/3

    pound cured chorizo, casings discarded and meat chopped

  • 4

    plum tomatoes, seeded and chopped

  • 1

    medium onion, chopped

  • 4

    cloves garlic, chopped

  • 1

    red pepper, seeded and chopped

  • 1

    red chili pepper, such as fresno, thinly sliced

  • Salt

  • Pepper

  • A handful cilantro, chopped

  • 4

    handfuls unsalted tortilla chips, lightly crushed

  • 12

    extra-large eggs, beaten

  • 1 1/2

    cups shredded young manchego or monterey jack cheese

  • Hot sauce, to pass around the table

Directions

Preheat the oven to 425°. In a 10-inch, ovenproof nonstick skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chorizo and lightly brown, 2 to 3 minutes. Add the tomatoes, onion, garlic, bell pepper, chile pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro (or parsley) and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up). Transfer the tortilla to the oven and bake until cooked through, 15 to 18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

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