Two crisp tortillas. Chicken chorizo topped with eggs and Hollandaise sauce. Now that's a real breakfast of champions!
BAJA CHICKEN HASH
Cheesecake Factory Recipe
1-1/2 ounces canola oil
6 oounces chicken chorizo, grilled, cut into small pieces
4 ounces chicken breast, grilled, sliced thin
1/2 cup red & yellow peppers, small diced
2 ounces poblano peppers, roasted, peeled, cut into small pieces
8 ounces small red potatoes, cooked, small diced
2 ounces fresh corn, lightly grilled
1 ounce green onions, coarsely chopped
1/2 cup Ranchero Sauce
4 (6 inch) corn tortillas, fried crisp
4 eggs (prepared to your preference)
1/2 cup Hollandaise Sauce
2 teaspoons cilantro Leaves, finely chopped
Heat the canola oil in a large saute pan set over medium high heat. Add the chicken chorizo, sliced grilled chicken, red/yellow peppers into the pan, tossing once or twice to combine the ingredients. Cook until all of the ingredients are heated through.
Add the potatoes, corn, and green onions into the pan, tossing once or twice to combine the ingredients. Add the Ranchero sauce into the pan. Stir the ingredients together until evenly combined. Continue to cook until all of the ingredients are thoroughly heated through.
Place a crispy tortilla onto serving plates. Place equal amounts of the chicken hash on top of each tortilla. Top each tortilla/hash portion with an egg (cooked to your preference).
Ladle a little hollandaise over each of the eggs.
Garnish with chopped cilantro.