Today with Chef Rocky – Chorizo and Green Chile Skillet

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Today with Chef Rocky - Chorizo and Green Chile Skillet pt 2


INGREDIENTS: 

6 OZ CHORIZO; CASING REMOVED
2 EA RED/YELLOW BELL PEPPER; CHOPPED
1 EA WHITE ONION; CHOPPED
1 TBSP OLIVE OIL
1/2 LB BREAKFAST CUBE POTATOES; FROZEN
1 EA GARLIC CLOVE; MINCED
1 CUP GREEN CHILE; DICED
1/2 CUP MONTEREY JACK CHEESE; SHREDDED
2 EA LARGE EGGS
1/4 CUP CILANTRO; CHOPPED
TT KOSHER SALT/BLACK PEPPER
1/4 CUP SALSA; *I LIKE MAMACITAS LOCAL SALSA
** SERVE WITH: FLOUR TORTILLAS

PROCEDURE:

1. IN CAST IRON SKILLET, COOK CHORIZO UNTIL BROWNED. REMOVE FROM SKILLET.

2. ADD PEPPER, ONION, AND GREEN CHILE TO PAN AND COOK UNTIL SOFT. REMOVE WITH CHORIZO.

3. ADD OLIVE OIL AND SAUTE POTATOES FROM FROZEN.

4. ADD VEGETABLES AND CHORIZO BACK TO PAN WITH POTATOES. COOK UNTIL POTATOES ARE TENDER.

5. ADD CHEESE AND MIX.

6. MAKE TWO “HOLES” IN THE MIXTURE WITH A SPOON AND CRACK AN EGG INTO EACH.

7. SEASON TO TASTE. COOK UNTIL EGGS ARE DESIRED DONENESS (I LIKE SUNNY-UP).

8. TOP WITH CILANTRO AND A SPOON OF YOUR FAVORITE SALSA.

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