1 (6-inch) corn tortilla
2 California Fresh Eggs
OR
3 1/2 ounces liquid or frozen whole egg product
1 ounce chorizo, chopped
2 ounces nopalitos, chopped
1 teaspoon jalapeño pepper, minced
1 ounce onions, chopped
1 ounce Cheddar cheese, grated
Servings: 1
1. Plunge tortilla in hot oil using a stainless-steel ladle to push under. Hold ladle on tortilla until shape is set, about 30 seconds.
2. Drain, set aside.
3. Sauté chorizo, nopalitos, pepper and onion.
4. Add eggs and scramble.
5. Place mixture in shell.
6. Garnish with cheese.
Notes: In Mexico "chalupa" means small boat. Chalupas in various shapes are used for antojitos or appetizers. They can be made in many ways. Our chalupas, or fancy rafts, hold creamy scrambled eggs with chorizo, jalapeños and cactus nopalitos.
2 California Fresh Eggs
OR
3 1/2 ounces liquid or frozen whole egg product
1 ounce chorizo, chopped
2 ounces nopalitos, chopped
1 teaspoon jalapeño pepper, minced
1 ounce onions, chopped
1 ounce Cheddar cheese, grated
Servings: 1
1. Plunge tortilla in hot oil using a stainless-steel ladle to push under. Hold ladle on tortilla until shape is set, about 30 seconds.
2. Drain, set aside.
3. Sauté chorizo, nopalitos, pepper and onion.
4. Add eggs and scramble.
5. Place mixture in shell.
6. Garnish with cheese.
Notes: In Mexico "chalupa" means small boat. Chalupas in various shapes are used for antojitos or appetizers. They can be made in many ways. Our chalupas, or fancy rafts, hold creamy scrambled eggs with chorizo, jalapeños and cactus nopalitos.