Chorizo and friedeggsensure theres enough to keep you comfortably full.
Top liberally with cilantro, pepitas, and Cotija, a salty Mexican cheese that crumbles beautifully.
Choppedavocadoand a few dollops of sour cream add more layers of creaminess.
Photo:Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
Although not traditional, if you cant find Cotija cheese, substitute crumbled feta or queso fresco.
Plain whole-milk Greek yogurt can stand in for the sour cream.
This recipe was developed by Marianne Williams.
Add chorizo; cook, stirring occasionally, until browned and just cooked through, about 4 minutes.
Transfer to a small bowl with a slotted spoon, leaving oil and rendered fat in skillet.
Fry the eggs:
Add remaining 1 tablespoon oil to skillet and reduce heat to medium.
Transfer to a plate.
Cook, stirring occasionally, for 2 minutes.
Add tortilla chips, half of chorizo, lime juice, chopped cilantro, and 2 tablespoons cheese.
Dollop with sour cream and top with avocado and/or radishes.
Garnish with cilantro leaves.
