- 1 pound chorizo
- 6 eggs
- 4 ounces fresco cheese
- 1 cup pico de gallo
- 1 avocado
- 16 corn tortillas
Wrap tortillas in foil and warm in a 400°F oven.
Cook chorizo in a skillet over medium heat. Drain on plate lined with paper towels (leave burner on).
Beat eggs and pour into warm skillet with remaining chorizo oil.
Scramble eggs in the skillet until soft curds form; add fresco cheese. Gently add cooked chorizo to egg mixture.
Mash avocado into the pico de gallo.
To serve, fill warm tortillas with chorizo egg mixture and top with guacamole mixture.
Makes a great breakfast burrito or quick dinner option!