Huevos Chorizo Scramble (Chorizo & Eggs)

Name: Huevos Chorizo Scramble (Chorizo & Eggs)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons oil; 1 lb chorizo sausage; 1 onion (small-chopped); 2 serrano chilies (seeded & chopped); 8 eggs; 1/4 cup cilantro (leaves chopped); 1/2 cup queso blanco (or monterey jack cheese); 4 flour tortillas (optional); 1 avocado (optional-diced); 1/2 cup salsa (optional)

Submitted by BakinBaby

"This spicy eggs and chorizo can be eaten with tortillas or served rolled inside the tortilla to make a burrito breakfast. Serrano chilies are very hot, you can substitute Jalapeno. Posted for ZWT5."

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photo by januarybride

Ready In:: 15mins
Ingredients:: 10
Serves:: 4

ingredients

2 tablespoons oil
1 lb chorizo sausage
1 onion (small-chopped)
2 serrano chilies (seeded & chopped)
8 eggs
¹⁄₄ cup cilantro (leaves chopped)
¹⁄₂ cup queso blanco (or monterey jack cheese)
4 flour tortillas (optional)
1 avocado (optional-diced)
¹⁄₂ cup salsa (optional)

directions

Heat chorizo in oil, fry until browned, drain off any excess oil; add onion cook 2-3 min., then add chilies.
Beat eggs well and cook scrambled style in a medium sized skillet,when almost done, fold in cheese, chorizo mixture & lastly cilantro leaves.
The meat/egg mixture can be served as is with avacado and salsa on the side or rolled in a flour tortilla, burrito style garnished with avacado & salsa.

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Reviews

DH made this recipe for us for brunch yesterday. It was very easy to prepare and came together quickly. It had good flavor but the texture was a little dry (maybe it was the way we prepared it?). We halved the recipe and used monterey jack cheese. I would suggest using a really good salsa for this recipe and making sure the cheese and salsa are at room temperature before serving--straight from the fridge can make the dish seem a little cold. Made for ZWT5. Thanks!

Dr. Jenny
Ummmm, FANTASTIC stuff here. Eating it now as a brunch, so to speak. I used soy chorizo to make it a vegetarian meal. I cut the recipe down to serve 1 and it still made 4 small tacos. I used soft corn tortillas for an authentic Mexican feel. Also added fresh avocado and some sour cream. The sour cream was a great addition and curbed the spice from the serranos. I also want to stress that the cilantro really makes this special, so don't leave it out! Made for ZWT5. THanks!

januarybride