Instructions

• Start by heating your skillet over medium. Toss in the ground chorizo and break it apart with your spatula. Cook until it's fully browned and you smell that spicy sizzle filling your kitchen.
• Lower the heat a bit and whisk your eggs in a bowl. Pour them into the skillet and scramble till they're fully cooked and fluffy. Combine those eggy flavors right with the chorizo bits.
• On a flat surface, lay out one flour tortilla. Now layer on a good scoop of chorizo, then the scrambled eggs. Sprinkle both types of cheese over that, getting that melty mix ready.
• Next, place a crunchy tostada right on top of the cheeses. Spoon on some sour cream and salsa where you like. This adds cool creaminess and tang.
• Fold the tortilla sides in like you’re tucking a present. Roll it up from the bottom so everything stays snug inside without leaks. It takes a little practice but you’ll get the hang real quick.
• Heat a clean skillet with some oil on medium. Set your wrap seam side down first. Let it cook till golden brown and crispy, then flip and brown the other side. Slice in half, serve with extra salsa and sour cream, and dig in!