Ingredients:

  • 8 large eggs, lightly beaten
  • 120 ml heavy cream
  • 225 g beef chorizo (halal), browned
  • 225 g shredded Monterey Jack cheese
  • 3 g salt
  • 1 g black pepper
  • 473 ml salsa verde (tomatillo salsa)
  • 115 g cream cheese, softened
  • 120 ml sour cream
  • 2 g ground cumin
  • 9 medium flour tortillas (6-inch)
  • 15 g fresh cilantro, chopped (for garnish)

Instructions:

  1. Preheat the oven to 190°C (375°F).
  2. Cook the beef chorizo in a large non-stick skillet over medium heat, breaking it up, until mahogany-colored and crisp and cooked through to 71°C (160°F) inside. Drain excess fat.
  3. Lower the heat. Whisk the eggs with the heavy cream, salt and pepper, pour into the skillet and stir gently until just set but still moist.
  4. Remove from heat and fold in half of the Monterey Jack cheese (about 112 g) until melted and stretchy.
  5. In a medium bowl, whisk the softened cream cheese and sour cream until smooth.
  6. Stir in the salsa verde and ground cumin.
  7. Spread a thin layer of the cream sauce on the bottom of a 9x13 inch baking dish. Reserve the remaining sauce.
  8. Spoon the egg mixture evenly into each of the 9 tortillas, roll tightly and place seam-side down in the dish.
  9. Pour the remaining sauce over the top and sprinkle with the remaining Monterey Jack cheese (about 112 g). Bake for 15-20 minutes, until the cheese is bubbling and golden brown and the egg filling is fully set and reaches 71°C (160°F) in the center.
  10. Sprinkle with the chopped cilantro and serve.