White corn chips tossed in red enchilada sauce topped with RollinGreens Chorizo Protein, a fried egg, queso fresca, green onion and cilantro.

Serves 1 person

Ingredients

For Chorizo Protein

• 1 Bag RollinGreens Chorizo Protein
• 2 cups water
• 3 tbsp olive oil
• 2 tsp vinegar

For Chorizo ME’EAT

• 1 egg
• 1 tsp butter

For the Chilaquiles

• 20-30 white corn chips
• 1/2 can red enchilada sauce
• 1/8 cup queso fresca
• 2-3 sprigs cilantro
• 1 sprig green onion

Instructions

1. For the Chorizo Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Chorizo Protein and stir well.

1. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
2. For the chilaquiles, Heat ½ can of enchilada sauce in a small saucepan. In a skillet, heat to medium and allow to get hot. Add oil or butter and allow to heat up. Add egg and fry until preferred temperature. Remove from the skillet and set aside on small plate. In the same skillet add corn chips and red enchilada sauce. Stir until all chips are covered in sauce.
3. Remove smothered chips from skillet onto a serving plate. Top the chips with cooked egg, ¼ cup cooked RollinGreens Chorizo Protein, and queso fresca.
4. Cut green onions and cilantro, then place on top of the chilaquiles.

-Enjoy Chef Ko