Chilaquiles with Soyrizo

This is a modified version of the chilaquiles recipe found on page 253 of my trusty Laurel's Kitchen cookbook. Nate made it for the first time a few weeks ago, adding some soyrizo for added flavor and protein. I liked it so much, I asked him to make the same thing today for a late breakfast!

Ingredients:

• 12 Corn Tortillas, cut into 2 inch pieces
• 2 T Vegetable Oil
• 10 oz. can Enchilada Sauce
• 1 and 1/2 cups Cottage Cheese (lowfat is a-ok)
• Grated Cheddar Cheese
• Chili Powder
• 1/2 pack of Soyrizo
• 4 Radishes, sliced
• 1/4 Onion, chopped
• Cilantro, coarsely chopped

Heat oil in cast iron skillet. Add tortillas, stirring frequently. Meanwhile, place enchilada sauce and cottage cheese in food processor. Blend until smooth.

Once the tortillas appear soft and lightly coated with oil, pour the enchilada/cottage cheese mixture over them. Sprinkle with grated cheddar cheese and chili powder as desired. Cover and cook over medium heat until cheese is melted and sauce is bubbling.


Meanwhile, heat some oil in a small skillet. Add Soyrizo and cook until preferred crispiness is reached. Or, cook according to directions on package.

Serve chilaquiles topped with soyrizo, cilantro, onion and radish, with a side of rice and beans.


Enjoy!