Chorizo, Potato and Egg Tortilla Pockets

Break out of your breakfast rut with a tasty tortilla pocket filled with a flavorful combination of Mexican chorizo sausage, potatoes, scrambled eggs and cheese. This crave-worthy recipe is done in 40 minutes, and then you can be out the door with a warm, easy-to-eat meal in hand. Or you can stick around for seconds—they're just that good!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In 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. 2Carefully 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. 3In 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. 4Stuff tortilla pockets with chorizo mixture, cheese and scrambled eggs.