2-3 Tbsp vegetable oil
2 smoked chorizo sausages, sliced into small chunks
2 Tbsp chopped green onion
4 Tbsp chopped fresh cilantro
1 small Poblano chili pepper, roasted, peeled, seeded and chopped
8 large eggs
2 Tbsp sour cream
salt and pepper to taste
2/3 cup grated cheddar cheese
½ cup Newman’s Own® All-Natural Bandito Salsa Medium
4 Tbsp sour cream
1 avocado, halved, pitted, peeled, sliced
Tortillas for serving
Heat 1 Tbsp of oil in large nonstick skillet over high heat. Add chorizo and sauté for 2 minutes until browned, stirring frequently.
Combine sour cream, onions, 2 Tbsp cilantro, poblano chilies, and eggs in a bowl and mix well. Season with salt and pepper.
Heat a Tbsp of oil in a smaller skillet on medium heat. Add a quarter of the egg mixture to skillet and cook for about two minutes.
Turn over, cook for another 30 seconds, top with cheese and chorizo and fold omelet in half. Transfer omelet to plate.
Repeat these steps to make the rest of the omelets, adding a little vegetable oil to the skillet if necessary.
Top the omelets with Newman’s Own® All-Natural Bandito Salsa Medium, 2 Tbsp cilantro, sour cream and avocado. Serve with warm tortillas.
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