Chorizo & Egg Breakfast Tacos

• 2 cups Philadelphia Light Brick Cream Cheese Spread
• 1/2 cup Kraft Calorie-Wise Rancher's Choice Dressing
• 40 each corn tortillas
• 2-1/2 cups Cooked Mexican chorizo, drained
• 20 each cooked eggs (fried or scrambled)
• 2-1/2 cups Kraft Habanero Heat Shredded Cheese
• 2-1/2 cups iceberg lettuce, shredded
• 2 cups tomatoes, diced
• 6 Tbsp. fresh cilantro, finely chopped
• 1 cup fried pork skins, chopped
• 40 each fresh lime wedges

1. Mix cream cheese and dressing until well blended.
2. Refrigerate until ready to use.
3. For each serving: Warm 2 tortillas.
4. Fill double-stacked tortillas with 2 Tbsp.
5. (30 mL) cream cheese mixture, 1.5 oz.
6. (45 g) chorizo, 1 egg, 1/2 oz.
7. (15 g) each cheese, lettuce and tomatoes, 1 tsp.
8. (5 mL) cilantro and 1 Tbsp.
9. (15 mL) pork skins.
10. Serve with a lime wedge.

cream cheese, corn tortillas, chorizo, eggs, cheese, iceberg lettuce, tomatoes, fresh cilantro, pork skins, lime wedges

Taken from www.kraftrecipes.com/recipes/chorizo-egg-breakfast-tacos-164922.aspx (may not work)