Chorizo Chilaquiles

1. 1

   Heat veggie oil in a saucepan or skillet with high sides.

2. 2

   Fry tortilla strips in small batches until crispy but not too brown.

3. 3

   Let strips dry on a paper towel-covered plate.

4. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.