Chilaquiles with Turkey Chorizo
- 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
- 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!
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.
What others are saying
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.
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!