Time 15m Yield 2 Number Of Ingredients 4 Steps:
Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes. Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
Time 15m Yield 4 Number Of Ingredients 5 Steps:
Remove casings from sausage. In 10- or 12-inch skillet, cook sausage over medium heat about 5 minutes, stirring and breaking up sausage, until no longer pink. In medium bowl, beat eggs with whisk until blended. Add to chorizo in skillet; stir. Cook about 4 minutes, stirring constantly, until eggs are scrambled and set. Spread butter on toasted slices of bread; place toast on individual plates. Spoon eggs and sausage over toast. Sprinkle with cilantro.
Time 25m Yield 2 Number Of Ingredients 6 Steps:
Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes. Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.
Time 15m Yield 2 servings. Number Of Ingredients 9 Steps:
Cut tortillas into quarters; place on a baking sheet coated with cooking spray. Bake at 400° for 3-5 minutes or until crisp. , Meanwhile, in a small skillet, heat 1 tablespoon butter. Crumble chorizo into the pan; add jalapeno and garlic. Cook and stir over medium heat until meat is fully cooked; drain. Stir in tomatoes and Cajun seasoning., In another skillet, heat remaining butter until hot. Add eggs; cook and stir over medium heat until completely set. Divide scrambled eggs between two plates. Serve with chorizo mixture, tortillas and picante sauce.
Time 15m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Melt 1 tbsp butter in medium skillet over medium heat. Add eggs and cook stirring, until eggs are just set but still a little wet. Remove from heat and set aside. Melt remaining butter in large skillet over medium low heat. Put one tortilla in skillet, then spread scrambled eggs, chorizo and cheese on top. Top with remaining tortilla. Cook until cheese melts and tortilla is lightly browned, turning once about 3-4 minutes on each side. Cut into wedges and garnish with avocado, sour cream and salsa.
Time 25m Yield 4 servings Number Of Ingredients 5 Steps:
In a medium bowl, whisk together the eggs and milk and season with salt and pepper. Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel. Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
Time 13m Yield 2 to 3 servings Number Of Ingredients 5 Steps:
Heat a medium nonstick pan over medium heat and add chorizo. Cook, using the back of a spoon to break it up, until cooked through, about 2 to 3 minutes. Add eggs and cook stirring occasionally, until set, about 3 more minutes. Serve garnished with scallions, cilantro, and sour cream.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Stir together eggs and tortilla chips. Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute. Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.
Time 15m Yield 2 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, cook the bacon until crisp. Remove and drain on paper towel, then crumble. Set aside. Beat the eggs adding the milk and hot sauce. In another small skillet, heat the butter over medium low heat and when hot, scramble the eggs, cooking until soft and creamy. Lay out 1 tortilla. Top with the cooked eggs, the bacon and the cheese. Place the second tortilla on top of the filling. Reheat the bacon fat in the first skillet over medium heat. Place the filled tortilla in the skillet, cooking for about 1 minute. Flip the tortilla with a large spatula and cook the other side until browned and crispy, about 1 more minute. Remove from heat and cut the tortilla like a pizza into wedges. Serve with more hot sauce, or salsa.
Time 1h5m Yield 8 servings. Number Of Ingredients 14 Steps:
In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
More about “scrambled egg and chorizo quesadilla recipes”
Yield Makes 4 servings Number Of Ingredients 5 Steps:
If using Spanish chorizo, finely chop, then cook in oil in a 12-inch nonstick skillet over moderate heat, stirring, until browned, 4 to 5 minutes. If using Mexican chorizo, remove from casings and cook (without oil) in skillet, stirring and breaking up meat, until bubbling and completely separated, 4 to 5 minutes. Whisk eggs together in a bowl and stir into chorizo. Cook, stirring, until eggs are scrambled and just set, about 5 minutes. Serve immediately. Available at Latino markets.
