By Protein
Chilaquiles Con Chorizo Recipe
Ingredients
- 3 oz. Tyson® Fully Cooked All Natural* Low Sodium** Pulled Chicken Reverse Blend 65/35 Dark/White Meat
- 3 oz. Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles
- 5 oz. Mexican Original® Tortilla Chips - Divided
- 6 oz. Salsa Roja - Divided
- 6 oz. Salsa Verde - Divided
- 8 oz. Chihuahua Cheese
- 2 eggs Eggs -Farm Fresh (Cooked Side-By-Side)
- 1 tsp. Cilantro Leaves - Rough Chopped
- 1/2 oz. Queso Fresco - Crumbled
- 3 pc. Lime Wedges
- 3 oz. Smashed Avocado
- 2 pc. Grilled Orange Slices
This dish is perfect for a breakfast entrée platter and includes chilaquiles rojos with Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles and chilaquiles verdes with Tyson® Fully Cooked All Natural* Low Sodium** Pulled Chicken . The dish is served with a side of smashed avocado and grilled oranges. *Minimally processed, no artificial ingredients **Low sodium products have 140mg of sodium or less per serving
Directions
- Heat both the Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles and Tyson® Fully Cooked All Natural* Low Sodium** Pulled Chicken according to the directions on the box. Reserve hot.
- In a medium sauté pan, place half the Mexican Original® Tortilla Chips and heat with the salsa rojo.
- Heat the remaining tortilla chips in another pan with the salsa verde. Place the Verde tortilla chips on one half of a platter and the rojo tortilla chips on the other.
- Sprinkle the entrée platter with Chihuahua cheese and place under the broiler to melt the cheese.
- While the platter is under the broiler, cook farm-fresh eggs over easy or sunny side up.
- Once out of the oven, top the Rojo chips with the Hillshire Farm® Chorizo Crumbles and the Verde chips with the Tyson® Pulled Chicken.
- Place the eggs atop the center of the platter.
- Garnish with cilantro, crumbled queso fresco, smashed avocado and grilled oranges.
- * Minimally processed, no artificial ingredients
- ** Low sodium products have 140mg of sodium or less per serving
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