Chorizo Chilaquiles

• corn tortillas, sliced into 1/2 inch strips↗6 6
• vegetable oil (for frying- about 1 cup) or corn oil (for frying- about 1 cup)↗
• chorizo sausage (pork or beef)8 ounces
• eggs↗6

  6

• bell pepper, chopped↗1⁄2 cup

  1/2

• onion, chopped↗1⁄2 cup

  1/2

• garlic cloves, chopped↗3 3
• salsa (or green chili, or enchilada sauce- whatever you like)2 cups

  2

• queso fresco, for garnish↗8 tablespoons

  8

• cilantro, fchopped, for garnish↗1⁄2 cup

  1/2

Step-by-step instructions

1. 1

   Heat veggie oil in a saucepan or skillet with high sides.

2. 2

   Fry tortilla strips in small batches until crispy but not too brown.

3. 3

   Let strips dry on a paper towel-covered plate.

4. 4

   Brown chorizo in a frying pan with the chopped pepper, onion and garlic. When cooked through, let chorizo and veggies drain on another paper towel-covered plate.

5. 5

   Wipe down the frying pan and use it to scramble eggs (adding a little oil or Pam to the pan). When they're almost set, add the chorizo and veggies back in, and mix in the tortilla strips. Add about a cup of salsa/chili until the tortilla chips become less crispy and more chewy.

6. 6

   When everything is well mixed, it's ready to be served! I add additional salsa/chili on top and garnish with queso fresco and cilantro.