Lime Cilantro Chilaquiles
What You Will Need
Ingredients
- ½ lb. chorizo sausage
- oil, for frying
- 2 handfuls corn tortilla chips
- ⅓ cup queso fresco, crumbled
- 3 jalapeno peppers, sliced
- cilantro, garnish
- 1 egg, sunny side up
Seasoning
- ⅓ cup Lee Kum Kee Lime Cilantro Hoisin Sauce + 1 Tbsp. for topping
- limes, for garnish
Made with
Lee Kum Kee products
How to make it
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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