Cheesy Chorizo Chilaquiles
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Cheesy Chorizo Chilaquiles

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.

Tags:
Super Quick
New
Allergens:
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes
Cooking Time3 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

85 g

Tortilla Chips

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 Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

1 unit(s)

Chicken Broth Concentrate

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat61 g
Saturated Fat21 g
Carbohydrate48 g
Sugar10 g
Dietary Fiber8 g
Protein37 g
Cholesterol130 mg
Sodium1980 mg
Trans Fat1 g
Potassium1100 mg
Calcium500 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons

Instructions

Prep
1
  • Heat a large non-stick pan over high heat.
  • While pan heats, core, than cut pepper into 1/4-inch pieces.
Cook chorizo and veggies
2
  • 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.**
Make Chilaquiles base
3
  • 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.
Finish and serve
4
  • Divide chilaquiles between plates.
  • Dollop sour cream and guacamole over top.
  • Using scissors, snip cilantro into 1/4-inch pieces over top.
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