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Recipe Card


CHORIZO WRAP

Eggs

Hashbrowns

Pork Chorizo

Green Chiles

Yellow Onion

Sour Cream

Pepper Jack

Avocado

Salsa

Tortillas 

Butter

Tapatio

MINIMUM EQUIPMENT: Pot, stove, serving spoon or spatula, bowl, knife.

In a bowl or pot, add boiling water to the hashbrowns, and allow to rehydrate. 

In a buttered pan, spread rehydrated hashbrowns, and fry on medium heat.  Turn and fold until brown, set aside.

On medium heat, brown chorizo.  Add sliced onions and green Chiles, sauté 2-3 minutes.  Add eggs, scramble and top with cheese.  

Warm Tortillas.  Add sour cream, hashbrowns and eggs.  Top with avocado and salsa.










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