A family-favorite breakfast for those of us who like a bit of heat, the aroma of these Jala-Hot chilaquiles make the perfect wake up call! This recipe is for one serving, but can easily scale to for a full family breakfast.
- An 8 oz bottle of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce
- 3 of your favorite corn tortillas
- 3 eggs
- ¼ cup chorizo (pre-cooked)
- Fresh cilantro
- ¼ cup queso fresco
- 1 tablespoon sour cream
- Vegetable or olive oil
In a large pan over medium-high heat, add enough oil to cover the bottom of the pan (about 2 tablespoons). Tear your 3 tortillas into bite-sized pieces and fry them in the oil.
While the tortilla pieces are cooking, whisk together your 3 eggs in a small bowl (add one tablespoon of water or milk per egg for fluffier eggs). Once your tortilla pieces start to turn golden brown, pour your mixed eggs into the pan, letting the eggs coat the tortillas.
Add a few dashes of salt and pepper and let cook for a few seconds. Once the egg has started to cook, break up your mixture into bite-sized pieces and flip them over so they cook completely on both sides. When cooked through, remove from the pan from the heat and transfer contents to a plate.
Add chorizo and crumble queso fresco over your chilaquiles. Next, in a small bowl, add a tablespoon of sour cream and a tablespoon of Elda’s Kitchen Jala-Hot Cooking & Grilling Sauce. Take a spoon and mix well to combine. Pour the Jala-Hot sour cream over the chilaquiles, top with fresh cilantro and enjoy!