Rio Grande Breakfast Fiesta

Name: Rio Grande Breakfast Fiesta
Yield: 4+ portions
Ingredients: 2 lbs. Lamb’s Supreme® Tater Puffs® (H30); 2 cups scrambled eggs (keep warm); 2 cups cooked chorizo, crumbled (keep warm); 1 cup shredded Mexican 4-cheese blend; 1 cup sour cream; Fresh cilantro sprigs; Fresh Salsa; 2-3 medium sized fresh tomatoes, stems removed, small diced; 1/2 red onion, small diced; 1 jalapeño chili, stem, ribs, seeds removed, and minced; Juice of one lime; 1/2 cup chopped cilantro; Salt and pepper to taste

Topped with scrambled eggs, chorizo, Mexican 4-cheese blend, fresh salsa, sour cream and cilantro

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Ingredients/Directions

Ingredients

2 lbs. Lamb’s Supreme® Tater Puffs® (H30)

2 cups scrambled eggs (keep warm)

2 cups cooked chorizo, crumbled (keep warm)

1 cup shredded Mexican 4-cheese blend

1 cup sour cream

Fresh cilantro sprigs

Fresh Salsa

2-3 medium sized fresh tomatoes, stems removed, small diced

1/2 red onion, small diced

1 jalapeño chili, stem, ribs, seeds removed, and minced

Juice of one lime

1/2 cup chopped cilantro

Salt and pepper to taste

Directions

Fresh Salsa

Place all ingredients in medium size bowl.
Add salt and pepper to taste.
Let sit for 1 hour for flavors to blend.

Plate Assembly

Prepare Lamb’s Supreme® Tater Puffs® (H30) according to manufacturer's instructions, keep hot.
Place approximately 1 1/2 cups tater puffs on plate top with 1/2 cup cooked chorizo crumbles, 1/2 cup scrambled eggs, 1/4 cup Mexican 4-cheese shredded, and 2-3 Tbsp. salsa.
Garnish with dollop of sour cream and sprig of fresh cilantro.

Yield

4+ portions