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Chorizo, Potato & Green Chile Omelet

  • 8servings
  • 50minutes
  • 330calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB1, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 oz. Mexican chorizo

  2. 1 small red onion , chopped

  3. 3 cups frozen Southern-style hash browns

  4. 1 can (4 oz.) chopped green chiles , undrained

  5. 1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA , divided

  6. 4 whole egg s

  7. 8 egg white s

  8. 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

  9. 1/2 cup red salsa

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. COOK chorizo and onions in medium ovenproof skillet on medium heat 8 min. or until chorizo is done, stirring frequently. Add potatoes and chiles; cook 2 min., stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.

  3. WHISK eggs and sour cream until well blended; pour over chorizo mixture. Top with remaining cheese.

  4. BAKE 25 min. or until center is set. Serve topped with salsa.

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