53% of consumers are interested in breakfast offerings with Mexican influences.
Datassential, Breakfast Keynote Report, 2016
|TABASCO® brand Chipotle Pepper Sauce||---||1/4 cup|
|Corn tortillas, 6-in.||---||36 ea.|
|Olive oil||---||1/4 cup|
|Cooked pinto or black beans, heated||---||6 cups|
|Shredded mozzarella, divided||---||1-1/4 cup|
|Eggs, large||---||24 ea.|
|Salsa, heated, divided||---||6 cups|
|Feta cheese, crumbled||---||1-1/4 cup|
|Fresh cilantro, minced||---||3/4 cup|
|Mexican-style chorizo sausage, crumbled, cooked||1-1/2 lb.||---|
|Avocado, sliced||---||3 ea.|
|Pickled jalapeños, whole||---||1 cup|
|Black olives, pitted||---||1 cup|
Brush both sides of tortillas with olive oil. Place on baking pan; bake at 400°F 6 minutes or until crisp.
If using canned beans, coarsely mash canned beans with back of fork; some whole beans should be visible.
Place one tortilla on each serving plate and top each with 2 Tbsp. shredded mozzarella cheese. Top with a second tortilla. Place 1/2 cup beans on each tortilla. Top beans with third tortilla.
Meanwhile, prepare sunny side up eggs. Heat 1 Tbsp. butter in large nonstick skillet over medium-low heat until melted. Gently slide 2 eggs into skillet. Cook 1 to 2 minutes or until whites are set and opaque and yolks begin to firm. Gently remove from skillet; repeat with remaining butter and eggs.
Top each tortilla with 2 cooked eggs. Spoon 1/2 cup salsa around the eggs on each of the tortilla stacks. Sprinkle each with 2 Tbsp. crumbled feta cheese and 1 Tbsp. minced cilantro. Spoon equal amounts chorizo that was seasoned with TABASCO® Chipotle Sauce around eggs. Place 3 slices avocado on each plate. Garnish with jalapeños and olives, if desired.
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