Chorizo, Potato & Poblano Omelet

Name: Chorizo, Potato & Poblano Omelet
Ingredients: 1/2 lb. Mexican chorizo; 1 small onion, chopped; 3/4 lb. red potatoes (about 2), cooked, finely chopped King Sooper's 5 lb For $1.88 thru 02/09; 2 poblano chiles, roasted, peeled, seeded and chopped; 1 cup KRAFT Shredded Mozzarella Cheese, divided; 6 whole eggs; 4 egg whites; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream; 8 corn tortillas (6 inch), warmed; 1/2 cup red salsa

10 ingredients

11 steps

Ingredients

1/2 lb. Mexican chorizo
1 small onion, chopped
3/4 lb. red potatoes (about 2), cooked, finely chopped King Sooper's 5 lb For $1.88 thru 02/09
2 poblano chiles, roasted, peeled, seeded and chopped
1 cup KRAFT Shredded Mozzarella Cheese, divided
6 whole eggs
4 egg whites
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
8 corn tortillas (6 inch), warmed
1/2 cup red salsa

Directions

1

Heat oven to 350F.
2

Cook chorizo and onions in medium ovenproof skillet on medium heat 8 min.
3

or until chorizo is done, stirring frequently.
4

Add potatoes and chiles; cook 2 min., stirring occasionally.
5

Remove from heat.
6

Stir in 1/2 cup cheese; spread to evenly cover bottom of skillet.
7

Whisk whole eggs, egg whites and sour cream until blended; pour over chorizo mixture.
8

Top with remaining cheese.
9

Bake 25 min.
10

or until center is set.
11

Serve with tortillas and salsa.