Heat a medium cast iron skillet to medium high heat.
Cook the chorizo sausage with ⅓ cup Lee Kum Kee Lime Cilantro Hoisin Sauce. When cooked through, take out and place in a bowl for later.
In the same skillet, add the oil and a little more Lee Kum Kee Lime Cilantro Hoisin Sauce. Bring to a low simmer and then stir in the tortilla chips until lightly covered. Letting them soften a bit.
Top the chips with the chorizo and Lee Kum Kee Lime Cilantro Hoisin Sauce, crumbled queso fresco cheese, sliced jalapeno peppers, chopped cilantro, and a sunny side up egg. Serve with a lime wedge.
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