Warm and soft flour tortillas topped with a savory mixture of egg and chorizo. They are finished off with Sargento® Shredded 4 Cheese Mexican Natural Cheese and served with homemade pico de gallo. Add a slice or two of avocado to tame the heat.
Ingredients
Directions
- Directions for Pico de Gallo:
Toss together onion, tomato, jalapeño, cilantro, lime juice and salt in a medium bowl. Cover and refrigerate until ready to use. - Heat a large skillet over medium heat. Add chorizo and stir, breaking up with a wooden spoon; 8 minutes. Fold in eggs, stir until cooked through; about 4 minutes. Remove from heat.
- Heat a large skillet over medium heat. Place 2-3 tortillas on hot skillet. Place 2-3 tablespoons of egg and chorizo mixture and 1-2 tablespoons cheese on top. When cheese begins to soften, transfer tacos to a serving dish and top with pico de gallo and avocado slices.
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