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Chorizo Migas
8 ounces Mexican-style chorizo (see Tip), casings removed
1 large onion, chopped
2 poblano peppers, chopped
1 tablespoon canola oil (optional)
6 5- to 6-inch corn tortillas, torn into bite-size pieces
1 32-ounce carton liquid egg substitute, such as Egg Beaters
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped cilantro, plus more for garnish
Fresh salsa for serving (optional)
PREPARATION
Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6 to 9 minutes. Remove to a bowl with a slotted spoon.
Discard all but 1 tablespoon of fat from the pan; if there is no fat in the pan, add 1 tablespoon canola oil. Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4 to 6 minutes.
Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl. Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4 to 6 minutes. Remove from the heat and stir in cilantro. Serve with salsa and more cilantro, if desired.
NUTRITION
Per serving: 275 calories; 15 g fat ( 5 g sat , 6 g mono ); 26 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 706 mg sodium; 581 mg potassium.

Chorizo Migas

  • 8 ounces Mexican-style chorizo (see Tip), casings removed
  • 1 large onion, chopped
  • 2 poblano peppers, chopped
  • 1 tablespoon canola oil (optional)
  • 6 5- to 6-inch corn tortillas, torn into bite-size pieces
  • 1 32-ounce carton liquid egg substitute, such as Egg Beaters
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup chopped cilantro, plus more for garnish
  • Fresh salsa for serving (optional)

PREPARATION

  1. Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6 to 9 minutes. Remove to a bowl with a slotted spoon.
  2. Discard all but 1 tablespoon of fat from the pan; if there is no fat in the pan, add 1 tablespoon canola oil. Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4 to 6 minutes.
  3. Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl. Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4 to 6 minutes. Remove from the heat and stir in cilantro. Serve with salsa and more cilantro, if desired.

NUTRITION

Per serving: 275 calories; 15 g fat ( 5 g sat , 6 g mono ); 26 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 706 mg sodium; 581 mg potassium.

(Source: eatingwell.com)