Categories: Breakfast
Ingredients
- 5 tbsp. canola oil, divided
- 6 (6-inch) flour tortillas
- 9 large eggs
- 2 tbsp. water
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 4.5 oz. can diced green chiles, drained
- 5.5 oz. fresh chorizo sausage, casings removed
- 8 oz. sour cream
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. taco sauce
- 2 tsp taco seasoning
- 3 cups shredded Mexican cheese blend
- Toppings: diced avocado, diced tomato, fresh cilantro
Directions
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Preheat oven to 400.
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In a large nonstick skillet, heat 1 tbsp. oil over medium-high heat. Add 1 tortilla; cook until crisp, about 1 minute per side. Remove from skillet, and let drain on paper towels. Repeat with remaining 4 tbsp. oil and remaining tortillas.
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In a medium bowl, whisk together eggs, 2 tbsp. water, salt and pepper. Heat skillet over medium-low heat. Add egg mixture; cook, stirring gently, until eggs are just set. Add green chiles; cook until eggs are set. Remove from skillet.
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Heat skillet over medium-high heat. Add sausage; cook until browned and crumbly. Drain sausage, and add to egg mixture, stirring gently to combine.
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In a small bowl, stir together sour cream, cilantro, taco sauce and taco seasoning.
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In an 8-inch springform pan, place 1 tortilla. Spread 1/5 of sour cream mixture onto tortilla. Top with 1/4 of egg mixture and 1/5 of cheese. Repeat layers 3 times. Top with remaining tortilla, remaining sour cream mixture and remaining cheese. Press down lightly on stack; cover with foil.
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Bake until heated through and cheese is melted, about 30 minutes. Let stand for 10 minutes; serve with avocado, tomato and cilantro.