Mexican

Mexican Chorizo with Potatoes, Eggs and Cheese is for Dinner.

Mexican Chorizo with Potatoes, Eggs and Cheese takes 20 minutes to prepare.

Mexican Chorizo with Potatoes, Eggs and Cheese takes 60 minutes to cook.

Mexican Chorizo with Potatoes, Eggs and Cheese makes 7 servings.

The ingredients for Mexican Chorizo with Potatoes, Eggs and Cheese are:

1 lb of Mexican chorizo
2 lbs of fingerling potatoes, boiled and sliced
1 med. green bell pepper, chopped
1 med. sweet onion, chopped
3 large eggs, beaten
4 fire roasted anaheim chiles, seeded & chopped
3 oz. Mexican Panela cheese, crumbled

Here is how you make Mexican Chorizo with Potatoes, Eggs and Cheese:

1. Boil the potatoes in salted water2. Chop the vegetables 3. Beat the eggs and crumble the cheese4. Drain and slice the potatoes when cool enough to handle5. Heat a large skillet over med-high temp.6. Cook the chorizo until browned, dry and crumbled7. Remove with slotted spoon to a paper lined dish and set aside.8. Reserve just enough of the oil cook the vegetables and scramble the eggs, dispose of excess oil.9. Add some of the reserved oil to the skillet and cook the vegetables until soft and the onions translucent.10. Remove vegetables from skillet and set aside.11. If needed, add some oil to the skillet and scramble the eggs.12. Remove eggs from skillet and add to vegetables.13. Put potatoes into skillet to warm through and coat with any remaining oil.14. Put potatoes into serving dish. Top with vegetables, eggs, chorizo and cheese.15. Toss well and serve.Serving Size: Makes 7 servingsNumber of Servings: 7Recipe submitted by SparkPeople user COUNTINGAPPLES.

The nutritional information for Mexican Chorizo with Potatoes, Eggs and Cheese is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 387.0

• Total Fat: 21.1 g
• Cholesterol: 200.4 mg
• Sodium: 727.8 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 2.2 g
• Protein: 15.8 g

Mexican Chorizo with Potatoes, Eggs and Cheese is Mexican cuisine.