Smothered green chili tortillas, RollinGreens Chorizo ME’EAT, beans, cheese and egg, topped with lettuce and tomato.

Serves 1 person

Ingredients

For Chorizo ME’EAT

• 1 Bag RollinGreens Chorizo
• 2 cups water
• 2 T olive oil
• 2 tsp vinegar

For the Eggs

• 1 tbsp butter
• Touch of salt & Pepper
• 1 egg

For Ranchero Base

• 2 corn tortillas (1tsp oil each tortilla) or 2 tostada shells
• 1 can refried beans
• 1 can or jar green chili
• ½ cup cheddar cheese (optional cheese alternative)

For the Toppings

• ¼ cup shredded iceberg lettuce
• 1 tomato

Instructions

1. For the Chorizo ME’EAT, bring 2 cups water, olive oil and vinegar to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Chorizo ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the eggs, in a small skillet heat to medium and add butter, then crack egg into skillet and add a pinch of salt. Reduce heat to low and cover. Cook for 1-2 minutes or until our proffered runniness.
5. For the rancheros, preheat oven to 350 degrees F. Reheat beans in a small saucepan. Reheat green chili in another saucepan. In a small skillet fry tortillas in a small amount of oil for each tortilla. Cook until small golden brown. Place tortillas on baking tray. If using tostada shells skip this step.
6. Add ½ cup of heated beans to one tortilla and place the other tortilla on top of the beans.
7. Cover the tortilla with Chorizo ME'EAT chunks, green chili, and cheese. Bake for 5 minutes.
8. On a serving plate add ½ cup hot green chili to the center. Remove smothered ranchero base from oven and place onto a serving plate. Top base with cooked egg and a dash of black pepper.
9. For the toppings, slice lettuce thin and cut tomato into small dice.

-Enjoy Chef Ko