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Mexican Jalapeno Chorizo & Cheese Omelet
This looks like a breakfast recipe, but Jalapeno Miss and I like to make this one for lunch quite often. We keep chorizo in the freezer at all times. It just goes so good with jalapeno peppers. And refried beans! Great lunch!
Ingredients
- 2 jalapeno peppers, chopped
- 2 eggs, beaten
- 1 cup refried beans, heated (just nuke it about 1 minute)
- 4-6 ounces chorizo, cooked
- 1/2 cup chili sauce
- 1/2 cup Cheddar cheese
- Sour cream to taste
Cooking Directions
- Heat a frying pan to medium and lightly oil.
- Pour the eggs onto pan and let bubble. Roll the pan around a bit to let the egg spread out as thin as possible.
- To the center of the eggs, add 1 jalapeno pepper, refried beans, chorizo, and cheddar cheese.
- Fold the eggs over the center ingredients and heat.
- Flip the egg over and cook about 1 minute.
- Transfer to a plate and top with chili sauce, dollops of sour cream, and jalapeno pepper slices.
The photo of our dish is below. Can you believe this is only 2 eggs? We split this for lunch and we love it!
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