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Chorizo Tortilla Tortillas


  • 2 tablespoons Olive Oil
  • 1 lb. cured chorizo, casings discarded and meat chopped
  • 4 plum tomatoes, seeded and chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 1 light green bell pepper, seeded and chopped
  • 1 serraño chile pepper, seeded and chopped
  • Salt and pepper
  • Dried cilantro
  • 4 handfuls blue tortilla chips, lightly crushed
  • 12 large eggs, beaten
  • 1 ½ cups shredded young Manchego
  • Hot sauce, to pass around the table
Preheat the oven to 425°F. In a 10-inch, oven-proof non-stick skillet, heat the oil over medium-high heat. Add the chorizo and lightly brown, 2 to 3 minutes. Add the tomatoes, onion, garlic, bell pepper, serraño pepper, salt and pepper; cook for 5 minutes. Scatter in the cilantro and tortilla chips. Add the eggs and season with salt and pepper. Stir to combine; let the eggs settle, then cook until set at the edges (some of the tortilla chips will pop up).
Transfer the tortilla to the oven and bake until cooked through, 15 to 18 minutes. Turn the oven to broil. Top the tortilla with the cheese and melt under the broiler. Pass the hot sauce at the table.

Makes 6 servings

Source : Everyday with Rachael Ray March 2011

This was quick, easy and very good. I was a little worried that #4 would not eat it, thinking it too “‘picy”, but he even asked for seconds. I used all frozen produce from my freezer from last year’s harvest except for the onion and garlic. Using my handy dandy Tupperware chopper, I just cut all the veggies into large chunks, put it in the bowl and turned the blade until they were a good consistency, I didn’t even thaw anything.

This meal went quickly because I had all the ingredients prepared and measured ahead of time. Since it was pretty much a dump and cook kind of deal with not much time between the steps, it was helpful that the next item was ready to go.

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