Chorizo Salsa Omelet Recipes

CHORIZO BRUNCH OMELET ROLL WITH SALSA

Chorizo Brunch Omelet Roll with Salsa image

The brunch crowd is used to omelets. Surprise them with something different-like this baked omelet roll with chorizo, salsa and melted cheese.

Provided by My Food and Family

Categories Dairy

Time 28m

Yield 8 servings

Number Of Ingredients 8

Ingredients

8 egg s
1 cup milk
1/3 cup flour
1 red pepper, finely chopped
4 oz. Mexican chorizo, cooked, well-drained and crumbled
1/4 cup finely chopped fresh cilantro
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
1 cup TACO BELL® Thick & Chunky Salsa, warmed

Steps:

Heat oven to 350ºF.
Line 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.
Beat eggs, milk and flour in large bowl with whisk until blended. Stir in next 3 ingredients. Pour into prepared pan.
Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.
Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 490 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 3 g, Protein 14 g

CHORIZO, POTATO AND GREEN CHILE OMELET

Chorizo, Potato and Green Chile Omelet image

Kick start your day with this zesty omelet filled to the brim with spicy sausage, green chile peppers, and melted Mexican-style cheese.

Provided by Kraft

Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

6 ounces chorizo
1 small red onion, chopped
3 cups frozen Southern-style hash browns
1 (4 ounce) can chopped green chiles, undrained
1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
4 whole eggs
8 egg whites
½ cup BREAKSTONE'S or KNUDSEN Sour Cream
½ cup red salsa

Steps:

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.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 16.3 g, Cholesterol 146.6 mg, Fat 22.7 g, Fiber 1.9 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 831.8 mg, Sugar 2.1 g

CHORIZO SALSA OMELET

Chorizo Salsa Omelet image

Just a few ingredients jazz up a basic omelet and make it delish! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 7

Ingredients

1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cooked chorizo or sausage
2 tablespoons chunky salsa

Steps:

In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

Nutrition Facts : Calories 588 calories, Fat 48g fat (19g saturated fat), Cholesterol 727mg cholesterol, Sodium 1568mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

POTATO, POBLANO AND CHORIZO OMELET

Potato, Poblano and Chorizo Omelet image

Serve a Potato, Poblano and Chorizo Omelet with tortillas and salsa and watch it disappear! You only need 15 minutes of prep time for this chorizo omelet.

Provided by My Food and Family

Categories Mexican

Time 40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 lb. Mexican chorizo
1 small onion, chopped
3/4 lb. red potatoes (about 2), cooked, finely chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 whole eggs
4 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 corn tortillas (6 inch), warmed
1/2 cup red salsa

Steps:

Heat oven to 350°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 evenly cover bottom of skillet.
Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture. Top with remaining cheese.
Bake 25 min. or until center is set. Serve with tortillas and salsa.

Nutrition Facts : Calories 370, Fat 21 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 185 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g

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Cook chorizo sausage and next 3 ingredients in a small nonstick skillet over medium-high heat 10 minutes or until vegetables are tender. Remove chorizo mixture from skillet, and set aside. Wipe skillet clean.
Melt 1 teaspoon butter in skillet coated with cooking spray over medium-high heat, rotating pan to coat bottom evenly. Add half of egg mixture. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Flip omelet over.
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