Pochettes de tortilla au chorizo, pommes de terre et œufs

Ingrédients

• 8 oz bulk chorizo sausage
• 1/2 cup chopped onion
• 2 cloves garlic, finely chopped
• 1/2 teaspoon salt
• 1 1/2 cups peeled and cubed (1/2-inch) Yukon Gold potato (about 8 oz)
• 3/4 cup water
• 6 eggs, beaten
• 1/4 cup milk
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon butter
• 1 package (8.4 oz) Old El Paso™ Tortilla Pockets™ (8 Count), heated as directed on package
• 2/3 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend

Préparation

1. 1

   In 10-inch nonstick skillet, cook chorizo, onion, garlic and 1/4 teaspoon of the salt over medium heat 7 to 9 minutes, stirring occasionally, until brown. Add potatoes and water; heat to boiling. Reduce heat to medium-low, and cook uncovered 10 to 12 minutes, stirring occasionally, until potatoes are tender and water has evaporated. Transfer to bowl; cover with foil.

2. 2

   Carefully wipe out skillet with paper towels. In medium bowl, mix eggs, milk, cilantro and remaining 1/4 teaspoon salt. Beat slightly with fork or whisk until well blended.

3. 3

   In same skillet, heat butter over medium heat just until it begins to sizzle and look hot. Add egg mixture. Cook 3 to 4 minutes, stirring frequently, until eggs are thickened throughout but still moist and creamy.

4. 4

   Stuff tortilla pockets with chorizo mixture, cheese and scrambled eggs.