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.
