I called these "The Devil's English Muffins" because when I first made this recipe, I made the mistake of getting very hot chorizo and other hot spicy ingredients. Having a sensitive stomach, these were great but my belly did not agree. I originally made these for a contest sponsored by a company that makes English Muffins and wanted to put a new twist on it. Hope you enjoy!
Ingredients:
- 2 english muffins, split in half
- 1/2 lb. chorizo
- 2 chipotles in adobo sauce
- 4 cloves garlic cloves, cut in half
- 4 eggs
- 4 tsp. salsa verde
- 2 oz. cacique quesadilla cheese, thinly sliced
- 3 tsp. lime juice
- fresh cilantro, finely chopped (optional)
Directions:
Heat medium-sized skillet over medium-high heat. Meanwhile, using a small food chopper, chop up the chipotles and garlic until minced.
Add Chorizo, chipotle mixture and lime juice to the skillet. Cook and break up the chorizo with a spatula while it cooks. Cook for approximately five minutes. Add 1/4 cup water and stir. Cover and lower heat to a simmer.
While Chorizo is simmering, cook eggs to your liking. For this recipe, the eggs were fried over easy.
Toast the English Muffins. Once out of the toaster, add slices of cheese to muffin (cut side up). Add Chorizo mixture over top of the muffin, place egg on top of Chorizo and top with 1 teaspoon of salsa verde and one slice of cheese. Sprinkle with fresh cilantro, if desired.
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