Bol de tortilla au chorizo et aux œufs.
TEMPS DE PRÉPARATION.
25 procès-verbal
TEMPS DE CUISSON.
10 procès-verbal
TEMPS TOTAL.
35 procès-verbal
PORTIONS.
2 personnes
INGRÉDIENTS.
2 Grandes tortillas originales Casa Mendosa®Vaporisateur de cuisson¾ tasse (180 ml) de haricots frits en conserve4 oz (113 g) de chorizo frais4 gros œufs, légèrement battus½ tasse (120 ml) de salsa douce¼ tasse (60 ml) de fromage cheddar râpé.
INSTRUCTIONS.
Preheat oven to 425ᵒF (218ᵒC).Spritz both sides of Casa Mendosa® Large Tortillas with cooking spray.Press tortillas onto bottom and up sides of two 1.5 quart (1.4L) ovenproof bowls.Bake for 8-10 minutes or until edges are just browned, set aside to cool for 5 minutes; remove from bowls. Cool completely.Microwave beans for 1-2 minutes, covered, on high until heated through, Spread half of refried beans in each tortilla bowl.In a large nonstick skillet, cook and crumble chorizo for 4-6 minutes over medium heat or until cooked through.Spoon half of sausage into each tortilla bowl.Wipe out skillet. Add eggs; scramble, cooking until thickened and no liquid egg remains. Meanwhile, microwave salsa for 1 minute, covered, on high until completely heated.Spoon eggs over beans and sausage; top with salsa.Sprinkle with cheese and serve.
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