Chorizo & Egg Breakfast Tacos
- 2 cups PHILADELPHIA Original Cream Cheese, softened
- 1/2 cup KRAFT Ranch Dressing (FS)
- 1/4 cup TAPATIO Hot Sauce
- 40 each corn tortillas
- 1 qt. Cooked Mexican chorizo, drained
- 20 each cooked eggs (fried or scrambled)
- 2-1/2 cups Chihuahua cheese (asadero), shredded
- 2-1/2 cups iceberg lettuce, shredded
- 2 cups tomatoes, diced
- 1/3 cup fresh cilantro, finely chopped
- 1-1/3 cups fried pork skins, chopped
- 20 each fresh lime wedges
- Mix cream cheese, dressing and hot sauce until well blended.
- Refrigerate until ready to use.
- For each serving: Warm 2 tortillas.
- Fill double-stacked tortillas with 2 Tbsp.
- cream cheese mixture, 3 Tbsp.
- chorizo, 1 egg, 2 Tbsp.
- each cheese and lettuce, 1-1/2 Tbsp.
- tomatoes, 1 tsp.
- cilantro and 1 Tbsp.
- pork skins.
- Serve with a lime wedge.
philadelphia original cream cheese, dressing, corn tortillas, chorizo, eggs, cheese, iceberg lettuce, tomatoes, fresh cilantro, pork skins, lime wedges
Taken from www.kraftrecipes.com/recipes/chorizo-egg-breakfast-tacos-164809.aspx (may not work)