Scrambled eggs and spicy pork chorizo sausage are served with warm tortillas for a hot and hearty breakfast everyone will love.
This quick and easy recipe is filling and delicious.
One skillet and a few minutes is all it takes to make this spicy breakfast or brunch scramble.
This is an adaptable recipe, great for add-ins and extras. Check out my favorite variations below.
Take these portable breakfast tacos on the go. Top with a tangy cilantro slaw for extra flavor.
Ingredients for Chorizo and Eggs
Chorizo: Be sure to squeeze the chorizo out of the casing and break it into small pieces as it cooks. I love to use my meat chopper to create perfectly crumbly ground meat. You can also use cured chorizo, chop it into small pieces, and heat it in the skillet in Step 1.
Eggs:Use whole, fresh eggs, eggs in a carton, or all egg whites for more protein.
Tortillas: Make these with flour or corn tortillas. While I prefer to use corn tortillas for this recipe, both will work great.
Variations:
Add chopped bacon, ground pork, or ground beef to the chorizo for extra flavor.
Sprinkle with a four-cheese Mexican blend or crumbled cotija.
Top with black olives, sliced green onions, tomatoes, jalapenos, or green chiles.
Make it a hearty breakfast with diced potatoes or hashbrowns.
How to Cook Chorizo and Eggs
Cook chorizo with onion. Do not drain (recipe below).
Whisk eggs with milk and salt and pour into the frying pan with the chorizo.
Cook over medium heat until eggs are set.
Serve with tortillas, garnish with cilantro, and top with your favorite toppings.
Leftovers?
Keep leftover Mexican chorizo and eggs in an airtight container in the refrigerator for up to 4 days.
Reheating these tacos is easy! Pop the chorizo and egg mixture in the microwave or top with cheese and bake under the broiler until the cheese is melted.
Freezing this recipe isn’t recommended since the texture of the eggs will change.
My Favorite Ways to Use Chorizo
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Chorizo and Eggs
Start the day off right with this flavorful chorizo and eggs recipe!
Prep Time 10 minutesminutes
Cook Time 11 minutesminutes
Total Time 21 minutesminutes
Prevent your screen from going dark
Heat a 10-inch non-stick skillet over medium-high heat. Add the chorizo and onion and cook, breaking it up with a spoon, for 5 to 6 minutes or until no pink remains.
Reduce the heat to medium low.
In a medium bowl, whisk the eggs, milk, and salt.
Add the eggs to the chorizo and let it set for 1 minute. Gently stir, cooking until the egg is set but still glossy, about 4 minutes.
Serve alongside warmed tortillas. Garnish with cilantro if desired.
Leftovers will keep in the refrigerator for up to 3 days.
We went to Mexico a few year ago and these easy 3 ingredient chorizo potatoes had to be recreated for a savory breakfast or side!
We had the most amazing meals while staying in Mexico. Maybe the location helped a bit, maybe it was the sun, the pool at our side and the absolute peace of having nothing on our schedules to distract us from just loving and being together, but either way these Easy 3 Ingredient Chorizo Potatoes tasted like one of the most simply delicious things ever. We just had to recreate them!
Let me tell you a little bit about what I’m talking about. Cade and I did a speaking tour a few years ago. It was amazing. Have you heard of Time Out for Women before? It really is the most amazing weekend to go and fill up your tank to be a better person.
However, when you’re one of the speakers that comes with an extra load to carry as it means finding sitters to stay with your kids while you fly out of town. Praying and writing to come up with the best talk to give to the women who have sacrificed time, money and efforts to be there. It means staying up late and getting up early, worrying and working through nerves, etc.
It was the best experience of our lives, but by the end of the tour we knew we needed to get away as a family. And get away we did!!
San Jose Del Cabo, Mexico
We are going to be writing an entire post on why we chose the location we chose, where we stayed (Casa Mariposa is already being booked by our family for next year it was seriously that amazing!!!!) and what we did, but for now let me say this, it was everything you’ve always dreamed a vacation would be.
At Casa Mariposa there is a small staff to help you with what you need, the concierge is Carlos and Lupita does all the cooking. I’ll be honest with you, I thought for sure that we wouldn’t use them. Cade and I are so easy going and we love to cook and go out to eat so why would we need anyone?
We were wrong.
Lupita cooked breakfast and lunch for us every day, and it was not only delicious but made for an unforgettable experience. One morning she made us these easy 3 ingredient chorizo potatoes with simple huevos rancheros and I’m pretty sure Cade fell in love.
Easy 3 Ingredient Chorizo Potatoes
So what are Lupita’s papas con chorizo (or chorizo con papas)? Well, to be fair, we forgot to ask her how she made them, but I carefully ate them, savoring every bite and while our chorizo probably isn’t as good as theirs I’m pretty sure hers was the same as this recipe, or only slightly different.
All you need is 3 Ingredients:
Yukon Gold Potatoes
Minced, Fresh Garlic
Chorizo
How to Make Chorizo Potatoes
These potatoes are first pan fried creating a roasted, caramelized flavor on the potatoes, and then spicy chorizo is thrown in along with a little garlic to bring out everything you’d want in a simple Mexican breakfast. Here is a little more detail:
Place a large skillet over medium heat, add a drizzle of olive oil and potatoes. Place a lid on the pan. Stir occasionally until the potatoes are roasted and tender.
Remove the lid, add more oil if needed, and continue to cook the potatoes. Increase to medium-high heat if needed to get the potatoes browned and crispy.
In a separate pan, add the chorizo and garlic and stir occasionally. Use a splatter screen over the pan if you have one.
Drain any excess grease from the chorizo, then add the chorizo and garlic and stir together.
Season with salt and pepper to taste.
These instructions can also be found in the recipe card down below.
What is the Difference Between Mexican and Spanish Chorizo?
Mexican Chorizo- Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked. As you cook the chorizo you’ll notice the deep red color like a brick, the meat is ground like ground hamburger and it is very fragrant and flavorful.
Spanish Chorizo– Spanish chorizo is a dried and cured sausage in casing. It can be usually found with other ready-to-eat cured meat products like salami etc by the deli. These chorizos can be smoked or unsmoked, and may be sweet or spicy depending on what you buy.
What Meat is Chorizo?
Mexican Chorizo is usually made of pork but it can be made in a vegan and beef form as well.
Mexican chorizo is a highly seasoned fatty sausage. Most versions are bright or dark red in color due to the seasonings. There is also green chorizo, which gets its color from chiles and cilantro.
Can Chorizo Be Eaten Raw?
No. Oh, please don’t eat Mexican Chorizo raw as it is literally raw meat and that will make you sick.
If you buy a dry cured chorizo sausage that meat has been smoked or cured so you can slice and eat it. A good rule of thumb is if it’s hard like a smoked salami, slice and eat. If it is loose like ground beef, cook that sucker.
When is Mexican Chorizo Done?
Oh, isn’t that so hard when you first start cooking Chorizo?! Mexican Chorizo is a little hard to be able to determine if the meat has been cooked through and is done, ready to be eaten and enjoyed. This is because of all of the fat from the sausage and spices that heavily color the meat.
It takes about 4-5 minutes to cook raw, Mexican Chorizo. Watch for the meat to appear more dry and hold together in bits. You may want to drain some of the fats before adding chorizo to other ingredients.
Is Chorizo Healthy?
I so badly want to tell you that pork chorizo is healthy and good for you, but the truth is, chorizo is a fatty sausage, therefore making it high in fat. Try to limit the amount of chorizo you eat and add in lots of healthy options to your plate to help you maintain a balanced diet.
Can Chorizo Cause Heartburn?
Because spicy foods and fatty foods can irritate the lining of the esophagus, chorizo can cause heartburn. It all depends though, you could get a Mexican Chorizo that isn’t as spicy or fatty and may not suffer. However, another brand or chorizo may cause you irritation.
How Long Will Chorizo Last in the Fridge?
You can check the expiration date on most chorizo packages, but in case you don’t see one:
Chorizo generally lasts for up to 2 weeks in the refrigerator.
Remember to keep it away from other meats and veggies as it is a raw meat product.
Can Chorizo be Frozen?
We freeze chorizo all the time as we generally only use a portion of the meat. To do this, place unused chorizo in a ziploc bag and press out all of the air. Freeze for up to 6 weeks before using it.
Where to Buy Chorizo
Mexican chorizo is most commonly found in the butcher or meat department. In our local grocery stores they are in two places.
The first being the regular meat department usually at one end or the other.
The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.
If you can’t find it you can always track down a local Mexican market in town. Those are sure to have great products.
What to Eat with Chorizo and Potatoes
I’m going to include a list of breakfast ideas down below, so this is a list of main dish ideas for eating these potatoes as a side dish for dinner:
Go on a culinary trip to Mexico with this easy chorizo and potatoes recipe. All you need is 3 simple ingredients and about 35 minutes. You’re going to love this recipe!
More Savory Breakfast Recipes to Try:
Servings: 6servings
Prep Time: 5 minutesmins
Cook Time: 30 minutesmins
Total Time: 35 minutesmins
Description
We just got back from Mexico a few weeks ago and these Easy 3 Ingredient Chorizo Potatoes had to be recreated asap for a savory breakfast or side!
Prevent your screen from going dark
In a skillet over medium heat, add a drizzle of olive oil and the potatoes. Place a lid on the pan.
2.5 Pounds Potatoes
Cook, stirring occasionally until the potatoes are roasted and tender, about 10-15 minutes.
Remove the lid, adding a little more oil if needed and continue to cook the potatoes, increasing the heat to medium high if needed until browned, crispy sides show.
Meanwhile, in another pan, add the chorizo and garlic over medium heat. Place a splatter screen over the pan as it can be very messy. Cook, stirring occasionally for about 6 minutes.
3 Ounces Chorizo, 1 Clove Garlic
Using a mesh strainer, strain any excess liquid from the chorizo.
Add the chorizo mixture to the potatoes and cook, stirring as needed until everything is evenly coated.
Sprinkle with a little salt and pepper to taste and serve immediately.
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Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you’ll ever make and is our favorite appetizer!
Whether you are looking for an irresistible dip for gameday or a new appetizer for Cinco de Mayo or New Years Eve, this recipe is a must! It is creamy, flavorful and the chorizo adds the most delicious flavor and heat.
What is Queso Fundido?
It is a melted cheese dip, kind of like a fondue. Queso fundido literally means “molten cheese” or “melted cheese”.
Queso Fundido Ingredients
This Mexican queso dip recipe uses just five ingredients. How amazing is that? Here’s everything we used in this spicy chorizo queso dip:
Shredded Mozzarella
Shredded Queso Quesadilla Cheese
Garlic
Chorizo
Tortilla Chips (for serving)
The measurements needed for each ingredient can be found in the recipe card at the bottom of this post.
What is Chorizo?
Chorizo is a highly seasoned, spicy pork sausage that is common in both Mexican and Spanish cooking.
How to Make Queso Fundido
Just empty half the package of Mexican chorizo into a skillet with one minced garlic clove and cook on the stove-top over medium-high heat for about 5 minutes.
Easy, right? And because of the kinds of cheese that we use they literally melt down perfectly just like a dip. It’s awesome! Just use the fine grater for cheese and grate mozzarella and queso quesadilla. Pile it up in a ceramic baking dish or cast iron skillet and place it in the oven.
Once it’s all melty, scoop the chorizo onto the top and serve immediately. And by serve, I mean hide in the corner and stuff as much as you can into your face before your family discovers you and wants some. You can also sprinkle the top with minced jalapeños and/or cilantro for garnish.
Make sure to buy the best quality cheese you can afford. The cheese is the star of this dip, so you don’t want to skimp out and buy the cheapest kind at the store. Note that if you cannot find oaxaca or queso quesadilla, just use chihuahua cheese (which you can find in most stores now, including Costco) or Monterey jack cheese.
Also, make sure to buy ground fresh chorizo and not the kind that comes in a log. It’s typically sold in the meat section of the grocery store.
Lastly, this chorizo cheese dip is best enjoyed immediately. Melted cheese tends to harden quickly, so be sure to gobble this stuff up ASAP!
How This Mexican Queso Fundido Came to Be
We went to Glorias in downtown Salt Lake City and the food was delicious. My absolute favorite part, as I tend to loooove dips, was the chorizo dip. I don’t know exactly how they make it, but I do know that my version of chorizo cheese dip, or queso fundido, is equally delicious.
In fact, watch our fun video!
It’s all thanks to one very special ingredient, Queso Quesadilla Cheese by Cacique. Most of our grocery stores carry it by the international foods (by the meat usually) or in the normal cheese section. It melts down perfectly and has a nice creamy, buttery flavor. You could also use oaxaca cheese, but that one is harder for me to get my little hands on.
I am always a little shocked when someone hasn’t tried chorizo. It’s the best stuff ever because it’s ready in like 5 minutes and it has a ton of flavor without doing a darn thing. It can be spicy, so I tend to buy the milder one, but I am also a bonafide wimp. The real deal. I cannot handle spicy well at all.
What to Serve with Queso Fundido
Homemade queso pairs well with just about anything you can think of! A few of our favorite things to pair with this chorizo cheese dip are:
Tortilla chips
Roasted fingerling potatoes
Doritos
Potato chips
Toasted bread
I know some of the foods listed about aren’t traditionally served with Mexican queso dip, but I figured I’d share them all since they taste so good!
How Do You Reheat Queso Fundido?
You can microwave individual servings with just a drop of milk.
Warm a skillet over medium heat and stir until melted, adding a little milk to make it creamy.
I bet you never knew that making a sensational cheesy chorizo dip could be so easy! Your next gathering needs this queso fundido con chorizo! It will have everyone talking and asking for the recipe.
More DELICIOUS DIPS You Can’t Resist:
Servings: 10servings
Prep Time: 2 minutesmins
Cook Time: 5 minutesmins
Total Time: 7 minutesmins
Description
Every year, this queso fundido recipe grows even more popular on our site. This chorizo dip is the best dip you’ll ever make and is our favorite appetizer!
Prevent your screen from going dark
Heat the oven to broil.
In a medium-sized skillet over medium heat, add the chorizo and garlic and cook through, about 5 minutes.
8 Ounces Chorizo, 1 Clove Garlic
Drain and set aside.
In a small cast iron skillet or ceramic dish, add the cheese and broil until melted.
1 Cup Shredded Mozzarella Cheese, 1 Cup Shredded Queso Quesadilla Cheese
Top with drained chorizo and serve immediately with chips.
Tortilla Chips
If you cannot find oaxaca or queso quesadilla, just use chihuahua cheese or Monterey jack cheese.
Cheesy chorizo stuffed chicken breasts is the chicken dinner recipe you never knew you were missing! Bold flavor in every bite!
Last winter we busted out our queso fundido and as we were shoveling all of that deliciousness loaded onto crisp and salty chips the thought occurred to me: this should be stuffed in chicken.
And so it is. And it’s delicious. The best part is when a little cheese and chorizo spills out into the pan and gets a little crisp around the edges. You’re going to love it!
Ingredients for Chorizo Stuffed Chicken Breasts
You don’t need many ingredients to make this tasty stuffed chicken recipe! When chorizo is involved, you know you’re headed to flavor town! Here is what you will need…
Chorizo
Chicken Breasts
Chihuahua Cheese, or Oaxaca cheese, mozzarella cheese would also work
Olive Oil
Taco Seasoning
The measurements for each ingredient are listed in the recipe card found at the end of this post.
How to Make Chorizo Stuffed Chicken Breasts
Stuffed chicken breasts seem so fancy, but it really couldn’t be easier! Here are the basic steps…
Cook: Brown the chorizo in a skillet on the stove top, drain excess grease and set aside.
Butterfly: Cut each chicken breast in half lengthwise creating a pocket in the side of the chicken breast.
Stuff: Fill each pocket with chorizo and cheese.
Sear: Oil and season the outside of the stuff chicken breasts and then sear both sides on the stovetop.
Bake: Place the chicken in a baking dish and finish cooking the chicken in the oven.
The complete instructions can be found in the recipe card down below so keep scrolling for all the details.
What is Chorizo?
What is chorizo anyway? Good question!!
Chorizo is just pork sausage that has been heavily seasoned and tastes sooo delicious! It’s most common in Spanish and Mexican cuisine, so chances are you’ve already had it. Ok, there are two different methods to make chorizo, so let me break it down:
The Mexican style of chorizo is made from raw pork and what you’ll see in the stores the most. Spanish chorizo is often smoked and a little more tricky to find.
That means that the Spanish version Is more like a sliceable sausage whereas Mexican is like a ground meat. For this recipe, we will use Mexican chorizo.
Where to Buy Chorizo
When you head to the store, where do you find Mexican chorizo? I buy chorizo in the butcher or meat department. In our local grocery stores they are in two places.
The first being the regular meat department usually at one end or the other.
The second, a specialty Mexican cooler that has salsas, Mexican cheeses, tortillas and chorizo.
If you can’t find it you can always track down a local Mexican market in town. Those are sure to have great products.
Tips for Making Stuffed Chicken Breasts
If you need some help closing the chicken pocket after you’ve stuffed it, use toothpicks.
The chicken breasts will cook more evening if they are similar in size. Use a meat tenderizer to pound the chicken so they all have similar thicknesses.
Grate your own cheese for the best melty-ness! Pre-shredded cheeses just don’t melt as well.
Can This Recipe Be Made Ahead?
This is a great make ahead meal! The chorizo can be browned and the chicken breasts stuffed ahead of time and then just set it aside, covered in the fridge. Then when it’s time for dinner, brown the chicken on the stove top and bake as written in the instructions.
What to Eat with Chorizo Stuffed Chicken?
Storage
Leftover stuffed chicken breasts should be stored in the refrigerator and they will keep for up to 5 days.
I recommend reheating the chicken in the oven at 325 degrees F for about 15min.
This is our second stuffed chicken breast recipe on the blog and I couldn’t be happier about it! Have you tried our stuffed Mediterranean chicken?! Try them both and let us know which one is your favorite!
Chorizo stuffed chicken breasts is going to be your new favorite Mexican dinner recipe! It’s easy and totally exploding with bold flavor!
More Mexican Chicken Recipes
Servings: 4
Prep Time: 10 minutesmins
Cook Time: 32 minutesmins
Total Time: 42 minutesmins
Prevent your screen from going dark
Cook the ground chorizo in a medium skillet on over medium-high heat. Drain any grease and set the chorizo aside.
1/2 lb Chorizo
Using a sharp knife, cut a pocket in the side of each chicken breast. Make the pocket as big as possible without cutting through to the other side.
4 Chicken Breasts
Stuff the pocket full of chorizo and shredded Chihuahua or Oaxaca cheese.
2 Cups Chihuahua Cheese
Brush the outside of the chicken with olive oil and sprinkle with taco seasoning.
