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Cheesy Chorizo Breakfast Scramble
Using Muy Fresco® Queso Blanco
Yield: 72 cups
Chorizo, cooked, drained of excess grease, finely crumbled
½ cup or as needed
Black beans, canned, drained and rinsed
Yams, ¼” dice, roasted
Caramelized onions, finely minced into a paste
Red peppers, ¼” dice, roasted
Green peppers, ¼” dice, roasted
1 #10 can
Muy Fresco® Queso Blanco
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.
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