Ingredients:

  • 1/2 lb ground chorizo
  • 8 large eggs
  • 2 tbsp whole milk
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter
  • 12 small flour tortillas
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup pickled red onions
  • 1 large avocado, sliced
  • 1/2 cup salsa verde

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large non-stick skillet over medium-high heat, brown the ground chorizo until fully cooked and fat has rendered. Remove the meat with a slotted spoon, leaving 1 tablespoon of fat in the pan.
  3. Whisk the eggs with milk, salt, and pepper. Lower the skillet heat and scramble the eggs in the remaining chorizo fat and butter until they reach a 'wet' soft curd stage (roughly 70% cooked). Fold the chorizo back into the eggs and remove from heat.
  4. Lay tortillas on the sheet pan. Place a generous layer of shredded cheese on one half of each tortilla, top with the egg and chorizo mixture, and fold the tortilla over.
  5. Brush the exterior of the folded tortillas with olive oil. Bake for 12-15 minutes, flipping halfway through, until the edges are golden brown and crispy.
  6. Serve immediately topped with sliced avocado, pickled red onions, cilantro, and salsa verde.