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Breakfast Tacos  (Not yet rated)

Mexican breakfast tacos with chorizo and cheese.

Cal: 629 Fat: 39g Carbs: 35g Protein: 34g Fiber: 2g
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Original recipe serves 4

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Ingredients (serves 4)

  • 6 ounces chorizo
  • 1 cup monterey jack cheese ; shredded
  • 1 dash Tabasco sauce
  • 8 tortillas ; 6 in, corn
  • 6 whole egg(s)
  • 1/2 teaspoon black pepper
  • 1/2 cup salsa
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • Directions

    Crumble the chorizo and cook in a skillet over medium high heat until brown, stirring. Set aside. Heat one skillet over high heat, and another over medium high heat. Combine salt, black pepper, eggs and milk in a medium bowl. Spray the medium high heat skillet with cooking spray and add the egg mixture. Stir and cook until almost firm. Add chorizo and cook until eggs are firm. Warm tortillas in the skillet on high heat for about 45 seconds or until crispy on the edges but still pliable. Sprinkle cheese into each tortilla, and add the hot egg and chorizo mixture. Top with salsa and tobasco sauce to taste.

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