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

1. Mix cream cheese, dressing and hot sauce 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. cream cheese mixture, 3 Tbsp.
6. chorizo, 1 egg, 2 Tbsp.
7. each cheese and lettuce, 1-1/2 Tbsp.
8. tomatoes, 1 tsp.
9. cilantro and 1 Tbsp.
10. pork skins.
11. 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)