You can find this recipe at El Restaurante.
Recipe from Culinary of Institute of America for the National Turkey Federation
Makes 4 servings
8 oz. turkey chorizo
1 oz. olive oil
4 oz. sautéed yellow onions
4 oz. sautéed green & red peppers
2 oz. butter, raw
8 ea. eggs, beaten
Salt and pepper, to taste
4 oz. shredded Jack and cheddar cheeses
3 oz. crisp corn tortillas
4 oz. queso fresco
8 oz. fire roasted salsa
Chopped cilantro, for garnish
Sauté the turkey chorizo, breaking it apart into a crumble. Heat oil in a pan,
and sauté the onions and peppers until soft. Add the butter and sauté until
melted and lightly browned.
Add the eggs and continuously stir to scramble. Fold in the tortilla chips, jack
and cheddar cheeses, and cooked chorizo.
Serve in a bowl topped with salsa, queso fresco and cilantro.