Follow these steps for perfect results
Mexican chorizo
crumbled
OSCAR MAYER Jumbo Wieners
cut into 1/2-inch-thick slices
eggs
beaten
tomatoes
chopped
KRAFT 2% Milk Shredded Mozzarella Cheese
corn tortillas
warmed
Sriracha sauce
fresh cilantro
Crumble chorizo into a medium skillet.
Cook chorizo over medium heat for 10 minutes, stirring frequently, until done.
Drain excess fat from the skillet and set chorizo aside.
Wipe the skillet clean with a paper towel.
Return the cooked chorizo to the skillet.
Add sliced hot dogs (wieners) to the skillet.
Cook hot dogs and chorizo for 5 minutes, stirring frequently.
Pour beaten eggs and chopped tomatoes into the skillet.
Cook and stir the egg mixture for 3 minutes, or until eggs are set.
Top the egg mixture with shredded mozzarella cheese.
Cover the skillet and cook over low heat for 2 minutes, or until the cheese is melted.
Spoon the hot dog and egg mixture down the center of warmed corn tortillas.
Top with sriracha sauce and fresh cilantro.
Roll up the tortillas and serve immediately.
Expert advice for the best results
Add other vegetables like onions or peppers for extra flavor.
Use a different type of cheese like cheddar or Monterey Jack.
Serve with a side of salsa or guacamole.
Everything you need to know before you start
5 min
The chorizo can be cooked ahead of time.
Serve rolled up on a plate. Garnish with extra cilantro and a lime wedge.
Serve with a side of Mexican rice and beans.
Offer a variety of toppings like sour cream, salsa, and guacamole.
Pairs well with the spicy flavors.
A refreshing and sweet complement.
Discover the story behind this recipe
Fusion of Mexican and American flavors.
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