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1 Tbs Vegetable Oil

1/2 large onion, sliced

1/2 cup Crumbled Cooked Chorizo

1/2 cup CaBoom! Picante Sauce

 1 large Jalapeño sliced thinly lengthwise

2 Tbs Chopped Hot Chiles

6 X-Large Eggs

3 Tbs Milk

1 tsp salt

10 oz. sliced or hash-brown style potatoes

Saute onion & jalapeño over medium heat until softened. Place veggies in a 9” round non-stick pan. Add CaBoom! Picante sauce, potatoes, chorizo & chiles. Sprinkle with cheese. Whisk

together eggs, milk & salt. Pour mixture over veggies, tilting the pan to spread it evenly. Bake for 30 minutes or until lightly golden brown, remove from oven and let stand covered for 5 minutes. Slice into wedges and serve.

Cover with additional salsa if desired.