Taquito Sunrise
by Linda R.
16 José Olé® Shredded Steak Taquitos (Corn Tortilla variety), thaw for 1 hour
6 oz. pork chorizo
1/4 cup finely chopped shallot or red onion
6 large eggs
1/2 cup heavy cream
1/2 cup medium picante sauce
2 Tablespoons melted butter
2 Tablespoons diced green chilies or diced green jalapeños (canned variety)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese, plus 1/2 cup more for top of dish
1 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
Sour cream for topping
Optional Garnish:
Green onions, chopped
Black olives, sliced
Preheat the oven to 350˚F.
Place thawed Shredded Steak Taquitos in 13x9-inch glass pan. Arrange 12 Taquitos across and the other 4 Taquitos on either long side to completely cover the bottom of the pan. Don’t overcrowd the pan with additional Taquitos.
Squeeze the pork chorizo out of the casing into a medium sauté pan. Sauté over medium heat for approximately 10 minutes. Add onions to chorizo mixture and continue cooking over low heat for approximately 20 more minutes. Chorizo and onion mixture will dry out significantly and should resemble loose pork sausage when it is done. Place chorizo mixture on a paper plate and allow it to further drain and cool.
Break 6 eggs into a large bowl. Add heavy cream, picante sauce, melted butter, salt and pepper. Whisk to combine. Stir in green chilies OR diced jalapeños and chorizo/onion mixture. Fold in 1 cup shredded cheddar and 1 cup Monterey Jack cheese.
Pour the egg mixture over the top of the Taquitos. Move the Taquitos around slightly to make sure the egg mixture gets down in between each of the Taquitos. Top the dish with 1/2 cup of shredded cheddar and 1/4 cup shredded Parmesan cheese.
Bake at 350˚ for 35 minutes or until a knife inserted in center of dish comes out clean. Top will be golden brown and bubbly. Allow to cool for approximately 10 minutes before serving with sour cream. Garnish with green onions and black olives if desired.
6 - 8 dinner servings
10 - 12 brunch servings
6 oz. pork chorizo
1/4 cup finely chopped shallot or red onion
6 large eggs
1/2 cup heavy cream
1/2 cup medium picante sauce
2 Tablespoons melted butter
2 Tablespoons diced green chilies or diced green jalapeños (canned variety)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese, plus 1/2 cup more for top of dish
1 cup shredded Monterey Jack cheese
1/4 cup shredded Parmesan cheese
Sour cream for topping
Optional Garnish:
Green onions, chopped
Black olives, sliced
Preheat the oven to 350˚F.
Place thawed Shredded Steak Taquitos in 13x9-inch glass pan. Arrange 12 Taquitos across and the other 4 Taquitos on either long side to completely cover the bottom of the pan. Don’t overcrowd the pan with additional Taquitos.
Squeeze the pork chorizo out of the casing into a medium sauté pan. Sauté over medium heat for approximately 10 minutes. Add onions to chorizo mixture and continue cooking over low heat for approximately 20 more minutes. Chorizo and onion mixture will dry out significantly and should resemble loose pork sausage when it is done. Place chorizo mixture on a paper plate and allow it to further drain and cool.
Break 6 eggs into a large bowl. Add heavy cream, picante sauce, melted butter, salt and pepper. Whisk to combine. Stir in green chilies OR diced jalapeños and chorizo/onion mixture. Fold in 1 cup shredded cheddar and 1 cup Monterey Jack cheese.
Pour the egg mixture over the top of the Taquitos. Move the Taquitos around slightly to make sure the egg mixture gets down in between each of the Taquitos. Top the dish with 1/2 cup of shredded cheddar and 1/4 cup shredded Parmesan cheese.
Bake at 350˚ for 35 minutes or until a knife inserted in center of dish comes out clean. Top will be golden brown and bubbly. Allow to cool for approximately 10 minutes before serving with sour cream. Garnish with green onions and black olives if desired.
6 - 8 dinner servings
10 - 12 brunch servings