1packfamily or party-sized bag of your favourite corn tortilla chipssee notes
½cupchorizodiced, cooked until crispy
1pcripe avocadoflesh scooped out and sliced
1pclarge eggcooked sunny side up
Salt and pepperto taste
Instructions
For the Pico de Gallo:
Mix all ingredients (except the salt) in a medium sized bowl. Then add salt to taste.
Cover and refrigerate while preparing the rest of the ingredients to allow the flavours to develop (see notes).
For the Chipotle Sour Cream:
Put the 2 chipotle chilis and the cup of sour cream in a blender and blend until well combined (you would still see specks of the chili but the mixture should be smooth).
Set aside (see notes).
Assembly (1 serving):
How much of each ingredient you put on your plate is entirely up to you.
First lay a bed of chips on your plate. Then add pico de gallo, crispy chorizo and avocado slices. Drizzle chipotle sour cream. Carefully put the egg on top. Season with salt and pepper (optional) and serve immediately.
Video
Notes
We warm our chips in the toaster oven just before assembly but you can skip this step and just serve them room temperature.The pico de gallo and the chipotle sour cream can be made up to a week ahead. Just keep them in an airtight container in the fridge and take out when you're ready to serve.