Ingredients
- 1/4 pound fresh Mexican chorizo, casing removed
- 1/2 cup packed watercress leaves
- 3 ounces crumbled cotija or feta cheese (about 1/2 cup)
- 3 ounces shredded sharp white cheddar cheese (about 1/2 cup)
- 2 tablespoons vegetable oil
- Two 8-1/2-inch flour tortillas
- Kosher salt
Description
Serious Eats
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