Mexican Chorizo with Potatoes, Eggs and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 lb of Mexican chorizo2 lbs of fingerling potatoes, boiled and sliced1 med. green bell pepper, chopped1 med. sweet onion, chopped3 large eggs, beaten4 fire roasted anaheim chiles, seeded & chopped3 oz. Mexican Panela cheese, crumbled
1. Boil the potatoes in salted water
2. Chop the vegetables
3. Beat the eggs and crumble the cheese
4. Drain and slice the potatoes when cool enough to handle
5. Heat a large skillet over med-high temp.
6. Cook the chorizo until browned, dry and crumbled
7. Remove with slotted spoon to a paper lined dish and set aside.
8. Reserve just enough of the oil cook the vegetables and scramble the eggs, dispose of excess oil.
9. Add some of the reserved oil to the skillet and cook the vegetables until soft and the onions translucent.
10. Remove vegetables from skillet and set aside.
11. If needed, add some oil to the skillet and scramble the eggs.
12. Remove eggs from skillet and add to vegetables.
13. Put potatoes into skillet to warm through and coat with any remaining oil.
14. Put potatoes into serving dish. Top with vegetables, eggs, chorizo and cheese.
15. Toss well and serve.
Serving Size: Makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user COUNTINGAPPLES.
2. Chop the vegetables
3. Beat the eggs and crumble the cheese
4. Drain and slice the potatoes when cool enough to handle
5. Heat a large skillet over med-high temp.
6. Cook the chorizo until browned, dry and crumbled
7. Remove with slotted spoon to a paper lined dish and set aside.
8. Reserve just enough of the oil cook the vegetables and scramble the eggs, dispose of excess oil.
9. Add some of the reserved oil to the skillet and cook the vegetables until soft and the onions translucent.
10. Remove vegetables from skillet and set aside.
11. If needed, add some oil to the skillet and scramble the eggs.
12. Remove eggs from skillet and add to vegetables.
13. Put potatoes into skillet to warm through and coat with any remaining oil.
14. Put potatoes into serving dish. Top with vegetables, eggs, chorizo and cheese.
15. Toss well and serve.
Serving Size: Makes 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user COUNTINGAPPLES.
Nutritional Info Amount Per Serving
- Calories: 387.0
- Total Fat: 21.1 g
- Cholesterol: 200.4 mg
- Sodium: 727.8 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 2.2 g
- Protein: 15.8 g
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