Ingredients:

  • 1 lb Mexican Chorizo
  • 1 tbsp olive oil
  • 8 large eggs
  • 1/2 cup cottage cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 8 medium (6-inch) flour tortillas
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions:

  1. Heat a skillet over medium-high heat. Add chorizo and cook until the meat is browned and fats have rendered (about 7–10 minutes). Drain excess grease, leaving just enough to coat the pan for flavor, and set aside.
  2. In a mixing bowl, whisk together eggs, cottage cheese, salt, pepper, and garlic powder until completely smooth.
  3. Pour the egg mixture into the same skillet used for the meat. Gently fold the eggs with a spatula. Remove from heat while the eggs still look slightly wet and glossy to avoid overcooking.
  4. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  5. Lay out the flour tortillas. Sprinkle a small pinch of Cheddar cheese on the base of each tortilla to create a moisture barrier.
  6. Divide the cooked chorizo and soft-scrambled eggs evenly among the eight tortillas.
  7. Top each taco with a generous handful of Monterey Jack and the remaining Cheddar cheese.
  8. Fold the tortillas and bake on the prepared sheet pan until the cheese is bubbling and the edges of the tortillas are golden brown and crisp.