Weeknight Chorizo Tortilla Pie

Have I mentioned that I love magazines? I do. Quite a bit. My coffee table looks like something out of a doctor’s office. Minus the stethoscopes, shots, and 63 hour wait.

And pretty much any topic will do:  fashion, gossip, travel, what have you.

But the cooking magazines? Oh, the cooking magazines. I read cooking magazines all day, into the night, and then some more the next day.

These are two of my favorite cooking magazines.

Why? Because instead of just doing recipes and commentary from celebrity chefs, they actually get down and dirty with a fair amount of culinary technique and analysis. Things like the proper way to prepare a Bundt pan, or a review of the best tomato pastes. Really great stuff.

Because everyone has cooking questions from time to time. And even if you don’t, it’s cool to get ideas about less messy ways to slice a watermelon or how to keep your marshmallows fresh.

There are recipes too, natch. Like this one for a savory tortilla pie. Simple, tested and perfect for a delicious family meal – I’m thinking that you’ll be thanking Cook’s Country for this easy way to keep your family in smiles on an upcoming school night.

I made a few adaptations, most importantly swapping out the required rotisserie chicken for some spicy pork chorizo.

Because I like spicy stuff. And I like magazines. And I like things that don’t require 63 hours of waiting. And I like Chorizo Tortilla Pie.

Chorizo Tortilla Pie

recipe adapted from Cook’s Country

1- 10-12″ flour tortilla (Note that the original recipe called for a 10″ ‘burrito-sized’ tortilla, but I used one that actually measured 12.5″ in diameter and it worked like a charm. I recommend using the biggest flour tortilla that you can find.)
10 oz. pork chorizo, casing removed
1 c. yellow onion, diced
1/2 c. jalapeño, diced
1 1/2 tsp. garlic, minced
3/4 c. Monterey Jack cheese, shredded
3 large eggs
1 c whole milk
1 c. self-rising flour
1 tsp. cumin, ground
1 tsp. black pepper, freshly ground
olive oil for greasing

Position a rack in the center of the oven and preheat to 450°. Grease a 9″ pie plate and press the tortilla into the prepared pan. Set aside. Cook the chorizo over a medium flame in a large heavy-bottomed skillet, breaking up with the back of a wooden spoon while it cooks.

Meanwhile, whisk the flour, eggs, milk, cumin and black pepper together in a large bowl until smooth.

Once the chorizo is cooked, toss with the cheese in a small bowl and set aside. Add the onion and jalapeño to the same pan that you just used for the chorizo and cook until tender, fragrant and translucent, approximately 4-5 minutes. Add the garlic and cook for just 1 minute more. Remove the cooked onions, jalapeños and garlic from heat, toss with the cheese and chorizo, and spread the mixture out over the tortilla. Pour the egg mixture over top and carefully place the filled pie plate in the center of the oven. Bake for 20-22 minutes, or until puffed and golden, and remove from heat. Cut into large wedges and serve immediately with the salsa of your choosing.

YIELD:  approximately 4 servings


  1. 7


    I am a total magazine addict. This is problematic because we move so much (my dad and my husband constantly give me hell about it, and even the movers were making fun of me this last time), but I just love food and fashion magazines.
    I also love the idea of this pie. My grandmother had a recipe for something similar, but she didn’t put a tortilla in the bottom of the pan. It definitely looks a lot cuter and more pie-like with the tortilla crust!

    • Meagan says

      The tortilla ‘crust’ also makes it super-simple to remove each piece of pie from the pie plate! And there can never be enough mags – you tell those movers to just move it!

  2. 6

    becky fleeson says

    I love love love these 2 magazines too…and m y guilty pleasure is the “America’s Test Kitchen” show on PBS…so silly to admit but you would understand. I can watch them for hours and it’s the same people who publish these 2 magazines! Hope you and A are doing well!


  3. 4


    Ah, the magazines. I carry around some 200 home, decor and fashion magazines and 500 cooking mags. And don´t even try to tell me to throw some away because they´re old, say 1991. The good thing about food blogs is that we join our obsessions and it ends up being our happy place where we understand each other. Using chorizo makes this recipe so much better! We eat a lot here with chimichurri. The idea of using a tortilla as pastry is wonderful!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>