An all-cheese taco shell filled with creamy soft scrambled eggs and crisp chorizo.
Recipe Details
Soft Scrambled Egg and Chorizo in Crispy All-Cheese Taco Shells Recipe
Ingredients
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3 tablespoons finely diced Mexican or Spanish chorizo
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2 tablespoons unsalted butter
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4 large eggs, whisked
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2 tablespoons crème fraîche or Mexican crema
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Kosher salt
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1 recipe Crispy All-Cheese Taco Shells
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1 recipe Basic Salsa Verde (or store-bought salsa verde)
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2 tablespoons grated queso cotija or feta cheese
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2 tablespoons minced fresh cilantro leaves
Directions
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Place chorizo in a cold non-stick or cast iron skillet and place over medium-high heat. Cook, stirring occasionally, until crisp. Transfer to a paper towel and set aside. wipe out skillet and return to medium-low heat.
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Add butter and swirl until melted but not browned. Add eggs and cook, stirring constantly with a spatula, until nearly set in soft curds, about 10 minutes total. Remove from heat and stir in crème fraîche. Season to taste with salt and transfer to a bowl.
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Fill taco shells with eggs. Top with salsa verde, fried chorizo, cheese, and cilantro. Serve immediately.
| Nutrition Facts (per serving) | |
|---|---|
| 752 | Calories |
| 29g | Fat |
| 91g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 2 to 3 | |
| Amount per serving | |
| Calories | 752 |
| % Daily Value* | |
| Total Fat 29g | 37% |
| Saturated Fat 13g | 66% |
| Cholesterol 298mg | 99% |
| Sodium 538mg | 23% |
| Total Carbohydrate 91g | 33% |
| Dietary Fiber 6g | 20% |
| Total Sugars 2g | |
| Protein 30g | |
| Vitamin C 1mg | 7% |
| Calcium 112mg | 9% |
| Iron 5mg | 29% |
| Potassium 328mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |