Chorizo, Potato and Green Chile Omelet12 Reviews
- Prep: 25 min
- Cook: 25 min
- Ready In: 50 min
“Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.” - by Kraft Natural Shredded Cheese
Original recipe yields 8 servings
- Heat oven to 350 degrees F.
- Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
- Whisk eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.
- Bake 25 min. or until center is set. Serve topped with salsa.
Amount Per Serving (8 total)
- 307 cal
- 19.8 g
- 15.8 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"I made this whole recipe in my cast iron skillet which was great because it could go from stove to oven lickety-split. I did cut back on the frozen hashbrowns just a touch only because I had just unde..." See morer a cup and a half left in the bag. I did not have the specific cheese that the recipe asked for--I used pepper jack. The salsa I used was homemade and I also used reduced fat sour cream. Boy, was this good--both my kids and I thought this was VERY tasty. Both my sons asked for seconds! I would like to make this again but I think I would cut back both the cheese and the sour cream for next time and see if I can't throw in some fresh chopped vegetables. As is, quite good!"
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