1 pound of chorizo, with casing removed
1 cup of grated cheese of your choice
1 quart of Egg Beaters or similar product
½ cup of sour cream
1 cup of Ro-Tel Tomatoes with lime and cilantro (drained)
1 small yellow onion, diced
1 bell pepper, diced
1 cup of fresh mushrooms, diced in ½ “pieces.
2 celery stalks, diced
¼ cup of minced cilantro
¼ cup of bottled jalapeno peppers, diced
4 cloves garlic, smashed and minced
½ stick of salted butter
2 packets of Goya vegetable and salad seasoning
1 packet of Goya Sazon seasoning
Spray a large iron skillet, (at least 12” diameter) with non-stick spray such as PAM. Sauté the chorizo until brown. Drain and remove the browned chorizo and retain. With the grease still in the skillet, add the butter and bring the heat up to medium. Add the onions, celery, green pepper, garlic and two packets of Goya Vegetable and Salad seasoning. Sauté until soft. Add the mushrooms, tomatoes and japeleno peppers and continue sautéing until the mixture is thoroughly cooking. Add the retained chorizo and one packet of Goya Sazon seasoning. Stir until all is thoroughly mixed and heated. Remove from heat.
Pour the Egg Beaters into a large mixing bowl and whisk in the sour cream until completely mixed.
Return the skillet and veggies to a medium heat, and when simmering, stir in the Egg Beaters and allow to cook until a firm crust has formed on the bottom of the mixture–a couple of minutes at most. Remove from heat and add the cheese to cover the skillet completely. Place in an oven pre-heated to 350F, and bake until cheese has browned. Approximately 25-28 minutes.
Remove from oven and allow to cool for at least fifteen minutes. Slice and serve.
Makes 6-8 servings.