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This dish is perfect for a breakfast entrée platter and includes chilaquiles rojos with crumbled chorizo and chilaquiles verdes with pulled chicken. The dish is served with a side of smashed avocado and grilled oranges.
|3 oz.||Tyson® NAE Fully Cooked All Natural* Low Sodium** Pulled Reverse Blend 65/35 Dark/White Meat|
|3 oz.||Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles|
|5 oz.||Mexican Original® Tortilla Chips, divided|
|6 oz.||Salsa roja, divided |
|6 oz.||Salsa verde, divided |
|8 oz.||Chihuahua cheese |
|2 eggs||Eggs, farm fresh (cooked side-by-side)|
|1 tsp.||Cilantro leaves, rough chop|
|½ oz.||Queso fresco, crumbled|
|3 pc.||Lime wedges |
|3 oz.||Smashed avocado|
|2 pc.||Grilled orange slices|
Heat both the Hillshire Farm® Chorizo Crumbles and Tyson® Pulled Chicken according to the directions on the box. Reserve hot.
In a medium sauté pan, place half the tortilla chips and heat with the Salsa Rojo. Heat the remaining tortilla chips in another pan with the Salsa Verde. Place the Verde tortilla chips on one half of a platter and the Rojo tortilla chips on the other.
Sprinkle the entrée platter with Chihuahua cheese and place under the broiler to melt the cheese.
While the platter is under the broiler, cook farm-fresh eggs over easy or sunny side up.
Once out of the oven, top the Rojo chips with the Hillshire Farm® Chorizo Crumbles and the Verde chips with the Tyson® Pulled Chicken. Place the eggs atop the center of the platter.
Garnish with cilantro, crumbled queso fresco, smashed avocado and grilled oranges.
*Minimally processed, no artificial ingredients
**Low sodium products have 140mg of sodium or less per serving