Scrambled eggs filled with chorizo, onions, tomatoes and green chilies, topped with Cheddar Jack cheese. Sides of guacamole and salsa. Served with flour tortillas instead of an English muffin.

In a large skillet, over medium heat, cook the chorizo until browned and fully cooked, about 5-7 minutes. Break it up with a spoon as it cooks.

Cook the Chorizo

Add the diced onion to the skillet with the chorizo and sauté until the onion is translucent, about 3-4 minutes. Then, add the diced tomato and green chilies, cooking for another 2-3 minutes until heated through.

Sauté Vegetables

In a mixing bowl, whisk the eggs until well combined. Pour the eggs into the skillet and gently stir with a spatula, cooking until the eggs are scrambled and just set, about 4-5 minutes.

Scramble the Eggs

Sprinkle the shredded Cheddar Jack cheese on top of the scrambled eggs and let it melt for a minute before removing from heat.

Add Cheese

In a separate pan or microwave, warm the flour tortillas until soft and pliable.

Warm Tortillas

Serve the Southwest Scrambler hot, with sides of guacamole and salsa, and warm flour tortillas.

southwest scrambler

Recipe information

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