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Ingredients |
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4 |
corn tortillas |
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1 |
cup grated extra-sharp
white cheddar cheese |
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4 |
large eggs |
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4 |
tablespoons chopped
fresh cilantro, divided |
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7 |
ounces Isernio's
Chorizo sausage, casings removed |
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4 |
green onions |
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Sour cream |
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Salsa
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Method |
 Whisk
eggs and 2 tablespoons cilantro in medium bowl. Season with
salt and pepper. Sauté chorizo in heavy medium nonstick
skillet over medium-high heat until cooked through, breaking
up with back of spoon. Add green onions and sauté 2
minutes. Add egg mixture and stir until very softly set,
about 1 minute. Remove egg mixture from heat.
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Brush
large nonstick skillet with olive or vegetable oil. Arrange
tortillas in a single layer in skillet and sprinkle each
tortilla with ¼ cup grated cheese. Cook tortillas in
skillet over high heat until beginning to crisp on bottom,
but still soft and pliable, about 1 minute. Divide egg
mixture among tortillas and sprinkle with remaining 2
tablespoons cilantro. Fold each tortilla in half. Serve
with sour cream and salsa. |
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