Cheesy Chorizo Chilaquiles
with Sour Cream and Guacamole
Traditionally served for breakfast in Mexico, you'll be amazed at how quickly this savoury and satisfying meal comes together for dinner. We've swapped the eggs for smoky and flavourful chorizo, adding to the layers of flavour and texture.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
85 g
Tortilla Chips
(May contain Sesame, Milk)
56 g
Yellow Onion, chopped
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
7 g
Cilantro
2 unit(s)
Sour Cream
(Contains Milk)
3 tbsp
Guacamole
4 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
1 unit(s)
Chicken Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over high heat.
- While pan heats, core, than cut pepper into 1/4-inch pieces.
- When hot, add 1 tbsp (2 tbsp) oil, peppers, onions and chorizo. Season with salt and pepper. Cook, stirring often, until veggies are tender and chorizo is cooked through, 4-6 min.**
- Reduce heat to low.
- Add Tex-Mex paste, tomato sauce base, broth concentrate and 2/3 cup (3/4 cup) water. Stir to mix.
- Once simmering, add tortilla chips and cheese. Stir to mix, until most of the chips are lightly coated but still crisp, 30 sec.
- Divide chilaquiles between plates.
- Dollop sour cream and guacamole over top.
- Using scissors, snip cilantro into 1/4-inch pieces over top.
