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Chorizo & Egg Breakfast Tacos

Chorizo & Egg Breakfast Tacos
 
Yield:
20 servings, 1 taco each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Original Cream Cheese, softened 1 lb. 2 cups
KRAFT Ranch Dressing (FS) 4 oz. 1/2 cup
TAPATIO Hot Sauce 2 oz. 1/4 cup
corn tortillas 2 lb. 40 each
Cooked Mexican chorizo, drained 2 lb. 1 qt.
cooked eggs (fried or scrambled) 2 lb. 20 each
Chihuahua cheese (asadero), shredded 10 oz. 2-1/2 cups
iceberg lettuce, shredded 6.4 oz. 2-1/2 cups
tomatoes, diced 12 oz. 2 cups
fresh cilantro, finely chopped - 1/3 cup + 4 tsp.
fried pork skins, chopped - 1-1/3 cups
fresh lime wedges - 20 each

Directions

MIX cream cheese, dressing and hot sauce until well blended. Refrigerate until ready to use.

FOR each serving: Warm 2 tortillas. Fill double-stacked tortillas with 2 Tbsp. cream cheese mixture, 3 Tbsp. chorizo, 1 egg, 2 Tbsp. each cheese and lettuce, 1-1/2 Tbsp. tomatoes, 1 tsp. cilantro and 1 Tbsp. pork skins. Serve with a lime wedge.

TAPATIO is a registered trademark of TAPATIO Foods LLC.

Kraft Kitchens Tips

Serving Suggestion
Serve with additional TAPATIO Hot Sauce on the side.
K:65256v01:164809
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Nutritional Information

Nutrition Information

Calories
 580
Total fat
 41 g
Saturated fat
 16 g
Cholesterol
 270 mg
Sodium
 1160 mg
Carbohydrate
 25 g
Dietary fiber
 4 g
Sugars
 2 g
Protein
 30 g
Vitamin A
 20 %DV
Vitamin C
 10 %DV
Calcium
 20 %DV
Iron
 15 %DV