Description
This is great make-ahead brunch item that can be used for events, potlucks or even as a meal for new moms. The filling can also be made of any protein dish you like or you can add veggies for an added healthy bonus!
Ingredients
Scale
- 1 pound of chorizo
- 3 tablespoons butter
- dozen eggs
- salt and pepper to taste
- 3 cups Kraft Shredded Natural Cheese, Mexican Blend (or any other works great!), portioned
- 12 flour tortillas, taco size
- Cooking spray
- 8 oz. Philadelphia Cream Cheese
- 1 small can green chiles, chopped and not drained
- 1/2 Teaspoon cayenne
- 1 Tablespoon garlic powder
- 1/2 Teaspoon paprika
- 12/ Teaspoon chili powder
- 1/2 Teaspoon cumin
- Cilantro and chopped cherry tomatoes for garnish or your favorite salsa
Instructions
- Cook chorizo as directed on package.
- Prepare scrambled eggs over medium heat with butter, salt and pepper (don’t let them get too dry.)
- Blend eggs, chorizo and 1 cup of cheese together.
- Place 3 tablespoons of egg mixture inside each tortilla.
- Roll into a taco and place seamside down in a lightly oiled 9X11 casserole dish.
- Complete this step until the pan is full. (The tacos will be touching.)
- Next heat cream cheese over the stove at medium heat until creamy. Add chiles and rest of ingredients. Once blended, add 1 cup of cheese into sauce.
- Add sauce to the top of the tacos making sure to cover completely.
- Spring remaining cup of cheese on top of dish.
- Place in oven at 350 degrees F for 20-30 minutes until brown.
- Serve with your favorite garnish and/or salsa!