Ingredients:

  • 4 corn tortillas (6 inches each)
  • 1 cup (115g) shredded Monterey Jack cheese
  • 1 tbsp (14g) unsalted butter
  • 6 large eggs
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 oz (113g) cooked chorizo
  • 1 ripe avocado, sliced
  • 2 tbsp (30g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Whisk eggs, heavy cream, salt, and black pepper in a medium mixing bowl until no streaks of white remain.
  2. Pour the egg mixture into a preheated skillet over medium-low heat. Gently push the eggs across the pan with a spatula until soft, moist curds form. Remove from heat immediately and set aside on a plate.
  3. Wipe the skillet clean and increase heat to medium. Add butter.
  4. Wrap corn tortillas in a damp paper towel and microwave for 15 seconds to keep them pliable and prevent cracking.
  5. Sprinkle a small circle of shredded cheese (approximately 1/4 cup) onto the pan. Once the cheese begins to sizzle and bubble, press one corn tortilla firmly on top.
  6. Cook for 30–60 seconds until the cheese is fused to the tortilla and turns a deep golden brown. Flip briefly to warm the other side, then remove from pan.
  7. Fill each cheese-crusted tortilla with a generous scoop of the scrambled eggs and cooked chorizo.
  8. Top with avocado slices and chopped cilantro.
  9. Squeeze fresh lime juice over the top before serving.