Mexican Chorizo with Potatoes, Eggs and Cheese
Nutritional Info
- Servings Per Recipe: 7
- 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
View full nutritional breakdown of Mexican Chorizo with Potatoes, Eggs and Cheese calories by ingredient
Introduction
An off the cuff creation combining the recipes for chorizo & eggs and chorizo & potatoes. An off the cuff creation combining the recipes for chorizo & eggs and chorizo & potatoes.Number of Servings: 7
Ingredients
-
1 lb of Mexican chorizo
2 lbs of fingerling potatoes, boiled and sliced
1 med. green bell pepper, chopped
1 med. sweet onion, chopped
3 large eggs, beaten
4 fire roasted anaheim chiles, seeded & chopped
3 oz. Mexican Panela cheese, crumbled
Tips
Chopped fresh cilantro is a great addition at the end or even added to the cooking eggs.
Directions
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.