RECIPES
Chorizo & Egg Breakfast Tacos
A new take on breakfast with southwestern flare, enhanced with Kraft Habanero Blend Shredded Cheese.
servings
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Ingredients
20 each Corn tortillas
2 cups Cooked Mexican chorizo, drained
20 each Cooked eggs (fried or scrambled)
1-1/4 cups Kraft Habanero Heat Shredded Cheese
1-1/4 cups Iceberg lettuce, shredded
1 cups Tomatoes, diced
3 cups Fresh cilantro, finely chopped
1/2 cups Fried pork skins, chopped
10 each Fresh lime wedges
Instructions
Preparation Steps
- MixCream cheese and dressing until well blended. Refrigerate until ready to use.
- For each serving:
- Warm2 tortillas. Fill double-stacked tortillas with 2 Tbsp. (30 mL) cream cheese mixture, 1.5 oz. (45 g) chorizo, 1 egg, 1/2 oz. (15 g) each cheese, lettuce and tomatoes, 1 tsp. (5 mL) cilantro and 1 Tbsp. (15 mL) pork skins. Serve with a lime wedge.
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