Chorizo Scramble Recipe

Prepare ingredients

Crack the eggs into a bowl, add the milk or cream, salt and pepper, and beat gently until just combined. Dice the jalapeño (remove seeds for milder heat) and finely dice the onion. Remove chorizo from casing and crumble.

Cook chorizo and aromatics

Place a nonstick or stainless pan over medium heat. Add the crumbled chorizo and cook, breaking it up with a spatula, until browned and most fat has rendered, about 4–5 minutes. If the chorizo renders a lot of fat, spoon off and reserve about 1 tablespoon, leaving the rest in the pan. Add the butter to the pan with the chorizo, then add the diced onion and sauté until translucent, about 2–3 minutes. Add the diced jalapeño and cook 1 minute more until fragrant.

Scramble eggs

Reduce heat to medium-low. Pour the beaten eggs into the pan with the chorizo mixture. Let the eggs sit undisturbed for about 10–15 seconds to start setting, then gently push the eggs from the edges toward the center with a spatula, forming soft folds. Continue folding and moving the eggs until they are softly set but still slightly creamy, about 1–2 minutes total. Remove pan from heat just before fully set (carryover will finish them). Taste and adjust seasoning with a small pinch of salt if needed. Transfer eggs to a warm plate or keep in the pan off-heat while you finish the queso.

Garnish

Sprinkle chopped cilantro over the eggs if using. Keep warm until ready to serve.

Warm milk and melt cheeses

In a small saucepan set over low heat, combine the whole milk and softened cream cheese. Stir until the cream cheese begins to soften and the mixture is warmed, about 1–2 minutes. Add the white American and Monterey Jack cheeses in small handfuls, stirring constantly until fully melted and smooth. Keep the heat low to prevent graininess.

Season

Stir in the minced garlic, ground white pepper, and a small pinch of salt. Taste and adjust seasoning. If the queso is too thick, stir in an additional teaspoon of milk at a time until desired pourable consistency is reached. Keep the queso warm on the lowest heat setting or transfer to a small warmed bowl.

Assemble

Spoon the warm white queso over the scrambled eggs, covering the top evenly. If serving with tortillas, warm them briefly and place on the side or wrap the scramble in tortillas, spooning queso inside or over the top. Add pickled jalapeños or hot sauce if desired.