Chorizo, Potato and Green Chile Omelet

Chorizo, Potato and Green Chile Omelet
  • 6 ounces chorizo
  • 1 small red onion, chopped
  • 3 cups frozen Southern-style hash browns
  • 1 (4 ounce) can chopped green chiles, undrained
  • 1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA, divided
  • 4 whole eggs
  • 8 egg whites
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1/2 cup red salsa


  1. Heat oven to 350 degrees 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.

03/30/2018
Chorizo, Potato and Green Chile Omelet, recipe PT15M PT1H 5 455 calories

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