Start your day with these flavorful breakfast tacos topped with Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese. Make them in your home or camp kitchen with the Teppanyaki Burner and/or Home & Camp Cookset.
Gear:
Ingredients (Makes 2 servings)
- 4 corn tortillas
- 1 cup Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese
- 4 large eggs
- 4 tablespoons chopped fresh cilantro, divided
- 7 ounces fresh chorizo sausage, casing removed if necessary. For a vegetarian version, substitute Soyrizo for the chorizo.
- 4 green onions, sliced
- Sour cream (optional)
- Hot sauce or salsa (optional)
Method:
Brush a large griddle or nonstick pan with butter or vegetable oil. Whisk the eggs in a medium bowl. Season with salt and pepper.
Sauté chorizo sausage in a nonstick skillet over medium-high heat until cooked through, about five minutes. Add the egg mixture and stir until softly set, about 1 minute. Remove the egg mixture from heat.
Place the tortillas in the griddle or pan and lightly char over a heat source until blackened in spots, turning with tongs. Arrange the tortillas in the skillet over low heat, then divide the egg mixture among the tortillas and top with a generous portion of Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese along with the 2 tablespoons of cilantro.
Fold each tortilla in half. Serve with sour cream and hot sauce, if desired. Don’t miss the Blackberry Cobbler with Vanilla Ice Cream and Cheesy Shoestring Burger as part of our partnership with Tillamook and Bee’s Wrap.
