Chorizo-Tortilla Tortillas

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons EVOO (extra-virgin olive oil)

1/3 pound cured chorizo, casings discarded and meat chopped

4 plum tomatoes, seeded and chopped

1 medium onion, chopped

4 cloves garlic, chopped

1 red pepper, seeded and chopped, or 3 drained spanish piquillo peppers, chopped

1 red chile pepper, such as fresno, thinly sliced

Salt and pepper

A handful cilantro or flat-leaf parsley, chopped

4 handfuls unsalted thin yellow or blue tortilla chips, such as Xochitl brand, lightly crushed

12 extra-large eggs, beaten

1 1/2 cups shredded young manchego or monterey jack cheese

Hot sauce, to pass around the table

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