Chorizo Chilaquiles
This Susan Feniger recipe serves four.
Chorizo Chilaquiles
Lunch, Brunch
  • 1.5 cups Chipotle Salsa (see recipe)
  • 2 cups chicken or vegetable broth
  • 1/4 cup half and half
  • 1/4 cup heavy cream
  • 4 eggs
  • Olive oil, to cook the egg
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 8 ounces Homemade Chorizo (see recipe), or a high quality Mexican chorizo, cooked until crispy and brown
  • 1 cup grated Mexican manchego, or other melty cheese like Monterey Jack
  • 6 to 8 cups corn tortilla chips
  • 2 ripe California avocados, halved, seeded, peeled, and cut into 1/2-inch dice
  • 1/2 small red onion, finely diced
  • 2 jalapeño or serrano chiles, stemmed, seeded if desired, and minced
  • 1/2 bunch cilantro, chopped
  • 1 lime, cut into wedges, for serving
  • 1/4 cup sour cream, for serving (optional)


  1. In a wide skillet, bring salsa, broth, half and half, and heavy cream, to a boil.
  2. Add a fried egg, or diced avocado, crema or sour cream to make it look more appealing.
Garden to Table Recipes
Garden to Table Recipes