Chorizo Chilaquiles

Updated at: Sat, 14 Sep 2024 02:57:30 GMT

Step 1

Preheat the oven to 220°C (fan 200°C/gas mark 7).

Step 2

Using kitchen scissors, cut each tortilla into eight triangles, the same size as tortilla chips. Dump them onto a large baking tray. Toss with 1 tablespoon of oil and a generous pinch of salt and pepper. Spread out into a single layer, then bake for 8-10 minutes, flipping halfway through. Homemade nachos done.

Step 3

Meanwhile slice the chorizo. Heat a non-stick frying pan over a medium to high heat. Drizzle in a little oil, chuck in the chorizo and fry, stirring occasionally , for 5 minutes until crisp.

Step 4

While the chorizo is frying, roughly chop the tomatoes, red onion and jalapeno - remove the seeds if you don't like it hot. Put everything into a small food processor, blitz to a sauce.

Step 5

Come back to the chorizo. Using a slotted spoon, remove from the pan onto a plate. Pour the tomato sauce into the frying pan with the chorizo oils. Crank up the heat and bubble away for 2-3 minutes until no longer watery. Season to taste.

Step 6

Pile the homemade nachos into a bowl. Pour over the warm tomato sauce. Top with the fried chorizo, then crumble over the feta and tear over some coriander. Epic.

Step 7

Swap the chorizo for 2 eggs, fried to your liking, placed on top of the chilaquiles.

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Delicious

Easy

Moist

Under 30 minutes