Cheesy Chorizo & Potato Mexican Brunch Pizza
Author: Lori
Ingredients
  • 10 ounces chorizo
  • 12 eggs
  • 1 can of diced tomatoes with green chilies, drained (save juice)
  • 2 red potatoes
  • tortillas
  • 1 pound VELVEETA®
Instructions
  1. In your pan, sauté your potatoes, chorizo, and diced tomatoes with green chilies together, until taters are tender.
  2. In a bowl, crack & mix 12 eggs, adding about a ¼ of the VELVEETA® to the egg mixture.
  3. Pour egg mixture into pan with potatoes, chorizo, and diced tomatoes with green chilies and cook until done.
  4. While your eggs are cooking, heat a cast iron pan and place one tortilla at a time, and cook until it's somewhat crispy; set aside.
  5. Melt your remaining VELVEETA® with the juice from the diced tomatoes and/or some milk for a slightly thinner, pouring consistency.
  6. Assemble your pizza when everything is cooked! Place your tortilla down first, spoon the cooked egg mixture on the tortilla, and pour the melted VELVEETA® on top!
Recipe by A Cowboy's Wife at https://acowboyswife.com/cheesy-chorizo-potato-mexican-brunch-pizza/