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Seriously cheesy breakfast tacos

Yields2 ServingsTotal Time15 mins

Breakfast tacos were never something I made until I moved to Los Angeles. They are  now our go to breakfast for friends! Go heavy on the cheese to ensure ultimate  indulgence.

Ingredients checklist
 4 flour tortillas
 2 tbsp olive oil 
 100 g good quality chorizo, diced
 25 g butter 
 4 eggs. beaten 
 100 g vintage cheddar, grated
 4 tbsp Jalapeno relish
 4 spring onions, thinly sliced 
 Small handful fresh coriander leaves 
 Hot sauce, to serve 
 Sea salt and freshly ground black pepper 
Instructions
1

Heat one tablespoon of the oil along with the chorizo and toss in the pan for 1-2  minutes until they pick up a little colour, set aside on a plate

2

Wipe the pan clean and  add the remaining tablespoon of oil along with the butter to the pan, once the butter  has melted add the eggs. Season.

3

Cook gently, stirring, until just set. This will only take  a minute, or less. Set aside.

4

Place tortillas onto the pan and spread over 1 tablespoon of  the relish along with a quarter of the chorizo, eggs and cheese onto one half of the  tortilla, folding the other half on top.

5

Toast for a minute on each side until golden and  the cheese has melted. Repeat with the remaining three tortillas.

6

To serve sprinkle with spring onions, coriander and a drizzle of hot sauce. 

Nutrition Facts

Servings 2