📍 Where this dish comes from: Michoacán · Lake Pátzcuaro and Janitzio Island
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 315kcal
Ingredients
- 8 oz Mexican chorizo casings removed; sub: soy-free turkey chorizo or spicy breakfast sausage
- 4 large eggs sub: 3/4 cup liquid egg whites + 1 whole egg
- 2 cups cheddar cheese finely shredded; sub: Pepper Jack for heat or mozzarella for milder bite
- 1 tbsp heavy cream sub: unsweetened almond milk
- 1/4 tsp onion powder sub: 1 Tbsp minced onion
- 1 tbsp avocado oil or ghee sub: bacon fat
- Salt & pepper pinch each
- Optional: chopped cilantro avocado slices, sugar-free salsa
Instructions
- Cook the filling: Heat skillet to medium. Add chorizo; crumble and brown 2 min. Whisk eggs, cream, onion powder, salt, pepper; pour in. Scramble 1 min until barely set. Transfer to bowl.
- Make cheese “tortillas”: Wipe skillet; lower to medium-low. Sprinkle ½ cup cheddar into a 5-inch circle. Melt 1–2 min until edges darken.
- Assemble & fold: Spoon ¼ of chorizo scramble onto one half; lift spatula, fold cheese over filling. Press 5 sec to seal. Repeat for 3 more shells.
- Serve: Top with cilantro and avocado; dunk in salsa.
Nutrition
Serving: 1serving | Calories: 315kcal | Protein: 19g | Fat: 25g
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About This Dish
Think breakfast burrito meets quesadilla, but the tortilla is pure melted cheddar that bubbles, laces, and crisps into a foldable shell around a smoky chorizo-and-egg scramble.
Health Benefits
- Melted cheese replaces the tortilla entirely, keeping this dish low-carb.
- Chorizo and eggs provide the protein and fat that make this dish filling.
Pairs Well With
- Grilled Chicken Fajita Salad Bowl
- Cauliflower Cilantro “Rice”