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RECIPE
10 INGREDIENTS6 STEPS

Tortilla with Chorizo

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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A quick, satisfying meal that makes for a delicious breakfast, lunch or dinner!

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4
Medium  Mexican Chorizo , cut
1
Large  Onion , julienned
to taste
Chili Peppers , sliced
to taste
Peanut Oil
to taste
Lettuce , finely sliced
to taste
to taste
Salsa Verde
to taste
Salsa
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Nutrition Per Serving
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CALORIES
315
FAT
3.2 g
PROTEIN
26.0 g
CARBS
43.8 g

Directions

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Step 1
Cut the Mexican Chorizo (4) into small pieces.
Step 2
Julienne the Onion (1).
Step 3
Slice the Chili Pepper (to taste).
Step 4
Sauté chorizo in Peanut Oil (to taste) until cooked through, then add julienned onion, fresh sliced chilies and Chipotle Chili Powder (to taste). Sauté another 30 seconds, then remove to a serving bowl. Keep warm.
Step 5
Finely slice the Lettuce (to taste).
Step 6
Toast Small Corn Tortilla (8) in a pan or toaster oven. Serve topped with warm chorizo and peppers, lettuce, Sour Cream (to taste), Salsa Verde (to taste) and Salsa (to taste).

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Nutrition Per Serving
Calories
315
% Daily Value*
Fat
3.2 g
4%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
43.8 g
16%
Fiber
5.8 g
21%
Sugars
2.8 g
--
Protein
26.0 g
52%
Sodium
528.5 mg
23%
Vitamin D
--
--
Calcium
96.0 mg
7%
Iron
3.0 mg
17%
Potassium
53.8 mg
1%
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