Chilaquiles with Turkey Chorizo

Name: Chilaquiles with Turkey Chorizo
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon butter; 8 ounces turkey chorizo; 6 corn tortillas, diced; 4 eggs, beaten; ¼ cup enchilada sauce; salt and ground black pepper to taste; 1 cup shredded Monterey Jack cheese; 1 large tomato, quartered and sliced

Nicole J Corbo

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Chilaquiles are undeniably delicious, but can sometimes feel heavy due to the abundance of meat, melted cheese and tortilla chips smothered in sauce. This recipe makes a few healthier substitutions: using turkey chorizo instead of pork means fewer calories but the same spicy flavor, and swapping fried tortilla chips for corn tortillas means a lighter texture and fewer calories. The egg and chorizo mixture soaks up the savory enchilada sauce, and everything is topped off with gooey melted cheese. For more topping ideas, try sliced avocado, lime wedges, cilantro or hot sauce.

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Servings: 4

Ready in: 15min PT15M

Ingredients

1 tablespoon butter
8 ounces turkey chorizo
6 corn tortillas, diced
4 eggs, beaten
¼ cup enchilada sauce
salt and ground black pepper to taste
1 cup shredded Monterey Jack cheese
1 large tomato, quartered and sliced

Directions

Melt butter in a heavy-bottomed sauté pan over medium heat. Fry chorizo in butter, stirring to break meat into small pieces, until crumbly but still soft, about 4 minutes; add tortillas and cook until soft, about 1 minute.
Pour eggs over chorizo mixture and begin scraping pan to incorporate ingredients and fry eggs; cook until eggs are no longer wet, about 3 minutes.
Stir enchilada sauce into the mixture; season with salt and pepper.
Divide chilaquiles between four plates. Top with cheese and garnish with tomato to serve.
Optional: Treat yourself and pair with a lovely Bloody Mary!

Mealthy tip:

Vegetarian? Use crumbled tofu instead of eggs and find a soy-based chorizo. Vegan? Do the same and omit the cheese or use your favorite cheese substitute. For added heat, add some chopped jalapeño peppers to the tomatoes. To change things up, try salsa verde instead of enchilada sauce.

Tagged:

Lunch One Pot Or Pan Mexican Eggs Chorizo Gluten-free Breakfast Brunch Turkey Chorizo

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5.0out of 5 Stars

(2 Reviews)

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What others are saying

Jessica Scott says:

Chilaquiles is my favorite brunch food! For this recipe I used green enchilada sauce instead of the traditional red, with a fried egg on top. Incredible!

Greg Jones says:

I love these chilaquiles, it is one of my favorite dishes. I use regular chorizo, and it added a delicious spicy flavor. Definitely a satisfying dish that's perfect for cheat day.