Chorizo, Egg, and Cheese Breakfast Torta Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
2 tortas
Ingredients
  • 2 telera rolls, sliced lengthwise, some of the inside bread removed
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • ½ cup + 1 tablespoon sour cream, divided
  • 2 tablespoons canned diced green chiles
  • 4 ounces chorizo sausage
  • ⅓ cup refried beans
  • 3 tablespoons queso fresco
  • 2 teaspoons lime juice
  • ½ teaspoon cayenne pepper hot sauce
  • ¼ cup minced fresh cilantro
  • ½ avocado, sliced thin
Directions
  1. Preheat the oven to 350 F.
  2. Place the bread on a baking sheet, crust side down. Bake in the oven for 6–10 minutes, until the bread becomes toasted. Set aside.
  3. In a medium bowl, whisk together the eggs, salt, pepper, and 1 tablespoon sour cream until smooth.
  4. Spray a medium skillet with cooking spray, if required. Add the diced green chiles to the skillet and cook over medium heat until warm.
  5. Add the egg mixture to the skillet with the chilies. Cook, stirring frequently, until the eggs are set. Remove to a plate and set aside.
  6. Wipe out the pan, then add the chorizo to the same skillet. Cook until chorizo is cooked through and browned. Remove from the pan and set aside.
  7. Add the beans and queso fresco to the skillet. Heat until warmed, mixing as required to heat through. Set aside.
  8. In a small bowl, whisk together the remaining sour cream, lime juice, hot sauce, and cilantro until combined.
  9. Spread the sour cream mixture on the insides of both halves of each baked roll.
  10. Divide the bean mixture between the bottom half of each roll.
  11. Divide the chorizo over the beans on each roll.
  12. Divide the scrambled eggs over the chorizo on each roll.
  13. Top each roll with sliced avocado.
  14. Place the top half of the bread over everything, slice, and serve.