Prepare the Filo Baskets: Preheat your oven to 375°F (190°C). Remove 2 sheets of filo pastry and layer them on a flat surface. Brush them with melted butter and add about 1 tablespoon of shredded Oaxaca. Pull and push them together to make a nest shape. Add more butter to the edges and sprinkle with sesame seeds. Crack a raw egg into the middle. Bake until golden and crispy, about 10-12 minutes.

Cook the Chorizo: In a skillet, cook the chorizo over medium heat until browned and fully cooked. Add 1 tablespoon diced jalapeno. Cook 2 minutes longer, adding a little oil if the mixture becomes too dry. Set aside.

Assemble the Baskets: Fill each filo basket with the chorizo. Top with a generous spoonful of Desert Pepper Trading Company Salsa cooked salsa sauce.

Garnish: Sprinkle with crumbled cotija cheese, chopped green onion and fresh cilantro.