1 1/2 lb. Chorizo
1 lb Tortilla chips
6 Large Eggs
1 package of cotija cheese
1/2 cup Monterey Jack cheese
1/2 cup Cheddar Cheese
1/2 medium onion (chopped)
2 TBSP Vegetable oil
28 oz can of Enchilada Sauce (Green or Red)
You won't need the lid for the recipe while it's cooking, but it helps keep it warm once you're done.
1. Prepare 30 charcoal briquettes and set them all under the dutch oven.
2. Heat oil and put chopped onion in and cook till soft.
3. Add chorizo, cook and break it apart as it cooks.
4. Add chips and mix with chorizo/onion mixture.
5. Push chips aside and add beaten eggs, let eggs cook till barely set, then mix with chips/chorizo.
6. Add the enchilada sauce, add enough to cover the chips but don't drown them.
7. Add the Cheddar and Monterey Jack cheese and mix till melted
8. Sprinkle a fair amount of the cotija cheese on top of the dish and serve!
There is a lot of wiggle room with this recipe, so add or take away anything that you think will make it better!
Great recipe! I thought the chorizo was a little overpowering and so I reduced the quantity to .75 lbs and increased the number of eggs to 8. I also added home-made salsa in addition to the enchilada sauce.
ReplyDeleteDelicious and simple recipe! I added some jalapeno and bell pepper with the onion, then used ground turkey with a blend of cumin, chili powder, and cayenne in place of the chorizo.
ReplyDelete