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Cheesy Chorizo Breakfast Scramble
Using Muy Fresco® Queso Blanco
Ingredients
Yield: 72 cups
12 cups
Chorizo, cooked, drained of excess grease, finely crumbled
½ cup or as needed
Vegetable oil
6 cups
Black beans, canned, drained and rinsed
6 cups
Yams, ¼” dice, roasted
1½ cups
Caramelized onions, finely minced into a paste
¾ cup
Red peppers, ¼” dice, roasted
¾ cup
Green peppers, ¼” dice, roasted
48 cups
Beaten eggs
1 #10 can
Muy Fresco® Queso Blanco
1½ cups
Cilantro, minced
Directions
Heat the cooked chorizo in a tilt skillet over medium-high heat to render any remaining fat. Add enough vegetable oil create a total of ½ cup rendered fat/oil in the pan.
Stir in black beans, yams, caramelized onions, red peppers, and green peppers.
Reduce heat to medium. Pour egg into the skillet and evenly distribute over the surface. Allow eggs at the bottom of the skillet to solidify, then gently scramble to maintain large curds. Repeat until eggs are fully-cooked and no moisture remains.
Stir in the Muy Fresco® Queso Blanco sauce. Heat, stirring occasionally, until heated through. Stir in cilantro or sprinkle over the top.
