Spice up a breakfast staple with Spanish chorizo, cilantro, crumbled queso fresco, Pace Salsa and V8 Spicy Hot 100% vegetable juice
- Total time:
35 minutes
- Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
chorizo sausage , chopped |
7.0 oz. |
0.667 cup |
|
pasteurized liquid egg , ounce |
28.0 oz. |
4 cup |
|
kosher salt |
|
0.25 tsp. |
|
black pepper , freshly ground, cracked |
|
0.125 tsp. |
|
canola oil |
|
2 tbsp. |
|
cilantro , chopped |
|
2 tbsp. |
|
Spicy Hot V8® |
|
0.333 cup |
|
queso fresco , crumbled |
3.0 oz. |
1 cup |
|
Pace® Chunky Salsa- Medium |
18.0 oz. |
2 cup |
1. In a medium sized sauté pan, brown chorizo sausage. Drain. Reserve.
2. In a large mixing bowl, whip eggs with salt and pepper. Reserve.
3. In a large nonstick pan, heat canola oil. Add eggs. As eggs scramble, add chorizo, chopped cilantro, and V8® Spicy Hot Vegetable Juice. Continue to stir eggs as they cook to ensure all ingredients are well distributed.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Evenly top with Pace Salsa and cheese.
To Serve: Using a # 8 scoop, portion about 1/2 cup (4 oz.) scrambled eggs onto plate. Serve immediately.
Spice up a breakfast staple with Spanish chorizo, cilantro, crumbled queso fresco, Pace Salsa and V8 Spicy Hot 100% vegetable juice
-
Total time:
35 minutes
-
Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
chorizo sausage , chopped |
7.0 oz. |
0.667 cup |
|
pasteurized liquid egg , ounce |
28.0 oz. |
4 cup |
|
kosher salt |
|
0.25 tsp. |
|
black pepper , freshly ground, cracked |
|
0.125 tsp. |
|
canola oil |
|
2 tbsp. |
|
cilantro , chopped |
|
2 tbsp. |
|
Spicy Hot V8® |
|
0.333 cup |
|
queso fresco , crumbled |
3.0 oz. |
1 cup |
|
Pace® Chunky Salsa- Medium |
18.0 oz. |
2 cup |
1. In a medium sized sauté pan, brown chorizo sausage. Drain. Reserve.
2. In a large mixing bowl, whip eggs with salt and pepper. Reserve.
3. In a large nonstick pan, heat canola oil. Add eggs. As eggs scramble, add chorizo, chopped cilantro, and V8® Spicy Hot Vegetable Juice. Continue to stir eggs as they cook to ensure all ingredients are well distributed.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Evenly top with Pace Salsa and cheese.
To Serve: Using a # 8 scoop, portion about 1/2 cup (4 oz.) scrambled eggs onto plate. Serve immediately.
