Chorizo-Tortilla Tortillas


  • 1 red pepper, seeded and chopped, or 3 drained spanish piquillo peppers, chopped
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • Hot sauce, to pass around the table
  • 1 ½ cups shredded young manchego or monterey jack cheese
  • 12 extra-large eggs, beaten
  • 4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed
  • + 6 more ingredients
    • A handful cilantro or flat-leaf parsley, chopped
    • Salt and pepper
    • 1 red chile pepper, such as fresno, thinly sliced
    • 4 plum tomatoes, seeded and chopped
    • 1/3 pound cured chorizo, casings discarded and meat chopped
    • 2 tablespoons EVOO (extra-virgin olive oil)

1. Preheat the oven to 425 degrees . 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 t...

View full recipe at SpringPad


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