Chicken Chorizo & Egg Breakfast Tacos
For the past couple of months I have had to change my diet tremendously. I have gone gluten free and feel fantastic. Going gluten free was not a decision I would have made on my own. I really enjoy eating breads and pastas, but it’s a decision my doctor thought would best benefit my health. And even though she recommended I cut out wheat products, she did say I could enjoy tortilla chips and cheese, my two other all time favorites.
I love breakfast tacos! And when I had to ditch the flour tortilla I was devastated. But no worries, I found a delicious alternative that makes my mouth water just as much. Adding some Cacique® Pork Chorizo sure helps too! Plus when you add in this spicy creamy salsa made with Cacique® Crema Mexicana Agria, it makes my gluten free worries disappear!
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WHAT YOU NEED
- 3 eggs, beaten
- 1 cup Cacique® Panela Cheese, grated
- 10 ounce Cacique® Pork Chorizo
- 1 cup cooked chicken, shredded
- 5 corn tortillas, gluten free
- ½ cup of Cacique® Crema Mexicana Agria
- ½ avocado
- 2 serrano chiles, deseeded and deveined
- salt to taste
HOW TO MAKE IT
- In a medium skillet saute chorizo until cooked through. Add chicken and eggs and stir. Cook for approximately 3 minutes or until eggs are cooked through. Add Panela cheese and stir into mixture. Heat tortillas on a hot griddle and flip to cook other side. Once heated, fill each tortilla up with egg mixture. Top with more Panela cheese if desired.
- For salsa, place the crema, avocado and serrano chiles in a blender or food processor and mix. Add salt to taste and mix once more. Top breakfast tacos with salsa and Enjoy!
