Wake up your taste buds with a fiesta in a dish, featuring spicy chorizo, sweet cornbread, and zesty peppers, all baked into one glorious Mexican breakfast casserole!

Jump to recipe

Breakfast Casserole and Overnight French Toast are two of my favorites to make when we have visitors. Being able to prepare them the night before and just pop them in the oven the next morning is the primary reason. The second reason is that they are both delicious. As we prepare for a lot of visitors over the next couple of months I was inspired to try a variation of one of those two favorites.

This Mexican breakfast casserole is very similar to the original, but I used chorizo instead of breakfast sausage, cornbread stuffing mix and pepperjack cheese, and substituted half of the bell peppers for a drain can of tomatoes with green chilies. Serve it topped with fresh minced green onions and you’re ready to party.

Of course since our visitors are not here just yet, that means Bob and I are enjoying this Mexican breakfast casserole all week because it makes 12 servings! Fine by me as I love leftovers and it makes my mornings much easier having something I can just reheat. My point being, you don’t need to have company staying the night to make this.

If you don’t like eating the same thing every day, you could also wrap it up tight and store it in the freezer until you are ready to dive back in. Just make sure you thaw it in the fridge first before reheating.

MEXICAN BREAKFAST CASSEROLE

Print

Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 1 Hours 10 Minutes 1 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups cornbread stuffing mix
• 1 lb. chorizo sausage
• 2 cup shredded pepperjack cheese
• 1 red bell pepper, chopped
• 1 (10 oz.) can died tomatoes with green chilies, drained
• 1 (10 oz.) can cream of mushroom soup
• 2 cups milk
• 8 eggs
• 3/4 tsp dry mustard

Directions

1. The night before: Spread dry cornbread stuffing evenly in the bottom of a lightly greased 9×13-inch baking dish.
2. In a large skillet, crumble the sausage and cook until browned. Drain and sprinkle evenly over the croutons, followed by the cheese, chopped bell pepper, and drained tomatoes.
3. In a large bowl, whisk together the soup, milk, eggs, and dry mustard. Pour over casserole mixture. Cover and refrigerate overnight.
4. In the morning, preheat oven to 325 degrees. Uncover and bake for 1 hour or until set*. Allow too cool slightly before serving.

Notes

*To be extra safe, use an instant read thermometer to ensure it reaches at least 165F.

Source: Adapted from my Sausage and Egg Breakfast Casserole.

If you weren’t aware, I am one of the leaders for the Columbus Food Bloggers group here in Columbus, OH and one of the fun things we got to do was create our own pizza specials at a local pizza joint in town, Paulie Gee’s, which we dubbed #cbuspizzaleague. Every week a different blogger got to choose their toppings and a proceed of the sales wen to the charity of their choice! Mine of course was a BBQ creation, but I’m not here to talk about that. What we need to talk about is Kayla’s (Crave Columbus) chorizo taco pizza topped with cilantro sauce made from another local restaurant, Arepazo.

While I sadly missed out on trying the real thing, I added it to my list of things I had to attempt to recreate. After getting my hands on the bottle of that delicious green stuff (cilantro sauce) I knew it was time. A blend of cheddar, Monterey jack, and cotija cheese is topped with tomatoes, red onion, and chorizo sausage. After getting all bubbly in the oven it is finished off with a drizzle of cilantro sauce. And then I may have served it with even more cilantro sauce on the side. And yes you most certainly should make this for watching football this Sunday instead of ordering, because you know it’ll take over an hour for them to delivery due to being over loaded. Looking for more football food for this weekend? Scroll down!

House updates: Bob buffed the wood floors on Sunday and we are currently painting the rooms that we want/need it. After that, we will move a bunch of small things by car first (mostly clothing and kitchen stuff so we can transition quickly) and then all the big stuff on Saturday. Which means we will be completely worn out by Sunday, ready to stuff our faces while watching the big game with friends. Thank goodness someone else is hosting! Hopefully I will be able to whip up something to bring, but it will likely be much simpler than this pizza. What are your favorite football foods? Check out the list of recipes from other bloggers below!

• Beef & Cheddar Stuffed Rolls by Tip Garden
• Spicy Touchdown Chili by Jolene’s Recipe Journal
• Quick and Easy Restaurant Salsa by Kelly Lynns Sweets and Treats
• Wisconsin Beer Brats by Cheese Curd In Paradise
• Bacon Swiss Tarts by Hezzi-D’s Books and Cooks
• North Carolina BBQ Wings by The Freshman Cook
• Skillet Pizza Dip by Family Around the Table
• Deep Fried Pickles with Sriracha Ranch Dipping Sauce by Food Above Gold
• Chorizo Taco Pizza with Cilantro Sauce by The Spiffy Cookie
• Air Fryer Korean-Style BBQ Chicken Wings by Karen’s Kitchen Stories
• Spinach Artichoke Dip by Our Good Life
• Hot Dog Sliders by Kate’s Recipe Box
• Fried Bologna and Onion Sandwiches by A Day in the Life on the Farm
• Chili Cheese Beef Brats by Cindy’s Recipes and Writings
• Mini Bell Pepper Nachos by Blogghetti
• Soda Glazed Kielbasa Game Day Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Garlic Parmesan Cauliflower Wings by The Baking Fairy

Two years ago: Weekly Meal Plan: 5

Three years ago: BBQ Chicken Dip

Five years ago: White Hot Chocolate Cupcakes

Six years ago: Blackberry Swirl Meyer Lemon Curd Ice Cream

CHORIZO TACO PIZZA WITH CILANTRO SAUCE

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

1 Tbsp olive oil

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1/4 cup grated cotija cheese (or Parmesan)

1/4 cup thinly sliced red onion

1 cup halved grape tomatoes

1 chorizo sausage link, casing removed and crumbled

El Arepazo‘s cilantro sauce for topping (or here’s a copycat recipe if you don’t live in Columbus)

Fresh, chopped cilantro

Directions:

1. Place pizza stone on middle rack and allow to preheat in the oven to 450°F.
2. Roll out dough to desired size and transfer to a pizza peel (or flat baking sheet) sprinkled with cornmeal.
3. Brush olive oil evenly over the dough, top with the cheeses, red onion, tomatoes, and chorizo.
4. Transfer to the hot pizza stone (it’ll take a couple shakes) and bake for 15 minutes or until it the crust turns golden and the cheese starts to bubble.
5. Remove from oven and immediately top with a drizzle of cilantro sauce and more fresh cilantro. Serve with more cilantro sauce for dipping!

Source: Inspired by the Crave Columbus pizza special at Paulie Gee’s.

Change up your cornbread stuffing this year by adding something with a bit more kick, like chorizo!

So today is my 6 year blogiversary! But I am actually waiting to celebrate until tomorrow. All will be explained and I promise it’s worth the wait. So instead of my usual peanut butter or funfetti celebratory recipe I decided to share one of my themed Thanksgiving recipes for this year. (Don’t worry there’s plenty of peanut butter coming at you tomorrow.)

I went with a menu that had a bit of Southern flair so prepare yourself for the remaining 2 that are coming your way after this one. But let’s focus on today because it’s all about this cornbread stuffing! Which by the way, yes I call it stuffing regardless of whether it is technically stuffed inside the turkey or not. Dressing is what I put on salads. But I digress. This cornbread stuffing isn’t just any old stuffing, it’s made with chorizo!

One year ago: Five Year Blogiversary and Reader Survey

Two years ago: Greek Yogurt Thumbprint Cookies & 4th Blogiversary

Three years ago: The Bee’s Knees Peanut Butter Pie & Blogiversary

Four years ago: Funfetti Cheesecake White Chocolate Brownies & Blogiversary

Five years ago: Funfetti Truffle Chocolate Cupcakes

Six years ago: And so it begins

CHORIZO CORNBREAD STUFFING

Serves 8

Ingredients:

1 lb. chorizo sausage, casings removed

1 medium onion, finely chopped

1 red bell pepper, finely chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

2 cups dried cornbread stuffing mix

1 cup poultry stock

1/4 cup fresh cilantro, chopped

1 Tbsp chopped fresh parsley

1 Tbsp chopped fresh rosemary

1/2 Tbsp chopped fresh thyme

Salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees. Grease a large casserole dish and set aside.
2. Heat a large skillet over medium heat and then cook chorizo until it begins to brown. Add onion, pepper, celery and garlic and continue to cook, stirring occasionally until the vegetables have softened and browned. Add cornbread, stock, and seasonings. Stir gently to combine completely.
3. Spread stuffing in an even layer into the prepared dish. Bake for 20 minutes or until heated through and brown on top. Serve immediately.

Source: Adapted slightly from Country Cleaver.

Spicy Mexican sausage is mixed with sweet pineapple in these Tacos al Pastor, which are my favorite kind of tacos! So easy you can make them any night of the week.

Welcome to this month’s edition of the Secret Recipe Club! This month I picked a recipe from Leslie’s blog, La Cocina de Leslie. If you like Mexican food, her blog is the mecca of Mexican recipes. I’ve been wanting to try my hand at homemadew tamales for quite some time now and she does provide and step-by-step guide on how to make them, but I chickened out and decided to save them for another day when I had more time as they are not quickly executed. I was also tempted by her sweet corn ice cream but resisted only because I have a freezer full of ice cream already.

And when I saw her easy recipe for Tacos al Pastor I had to make them! I love Tacos al Pastor and they have been on my things-to-cook list for far too long. The only things I changed from her recipe was using chorizo because I could not find longaniza sausage and I added some cotija cheese on top. Per her suggestions, I also served the tacos with her red and green tomatillo salsas. I had to go to 3 stores before I found dried arbol chiles for the red one but it was worth it! Such easy salsas to make and actually my first time ever using tomatillos.

Thanks for the easy yet delicious recipe Leslie. Next up, tamales!

Two years ago: 20 No-Cook Summer Recipes

Three years ago: Individual Scalloped Potatoes with Bacon & Jalapeno

Four years ago: Sourdough Starter

TACOS AL PASTOR

Serves 4

Ingredients:

1 Tbsp vegetable oil

1 lb. Mexican longaniza sausage, casing removed (I used chorizo because I couldn’t find longaniza

1 (14 oz.) can pineapple chunks, juices reserved

1/4 tsp ground cumin

8-10 corn tortillas

1/2 medium red onion, finely chopped

Fresh cilantro, finely chopped

Cotija cheese

Red & Green Tomatillo Salsas, for serving

Directions:

1. Heat vegetable oil in a large skillet over medium-high heat. Add sausage and cook, while lightly mashing with a spatula or wooden spoon to break up the sausage until no longer pink. Season with salt, if needed. Add the pineapple chunks, juice, and ground cumin. Cover skillet and let come to a boil. Remove cover, reduce heat to low and simmer, stirring occasionally, until the juices have mostly evaporated.
2. To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the mixture onto center of each tortilla. Garnish with chopped red onion, cilantro, and cotija cheese. Serve with red and green tomatillo salsa, or your favorite salsa.

Source: Adapted slightly from La Cocina de Leslie.

Make a batch of these breakfast burritos and freeze them for later to enjoy on weekdays when you don’t want to cook but still crave something warmer than cereal.

Why it is that Spring seems so short every year? So quickly the temperatures shifted from perfect 70s to my-bike-ride-home-is-a-sweaty-mess 80-90s. I’ve started bringing shorts to change into after work so that I don’t completely melt on the ride home. I should probably slather on some sunblock while I’m at it because my pasty legs could blind someone and while I enjoy the look of being tan, avoiding skin cancer is higher on my priority list.

But anywho, I love these breakfast burritos because they are freezer friendly which means warm breakfast on a weekday. Normally I’m not motivated to cook in the morning so cereal or a toasted English muffin are my regular go-tos. But until these burritos are out of stock in my freezer, they are the new go-to. Then again, when they are gone I’ll just restock with a healthier breakfast burrito!

One year ago: Boozy Ginger-Lemon Fruit Salad

Four years ago: Baked Blueberry French Toast with Streusel Topping

Five years ago: Chick’amole Salad Sandwich

CHORIZO BREAKFAST BURRITOS

Makes 8

Ingredients:

1 lb. bulk chorizo sausage (or links with casings removed)

16 oz. frozen diced hash-brown potatoes, with onions and peppers

8 eggs, beaten

1-1/2 cups shredded Mexican blend cheese

8 (8-inch) flour tortillas, warmed

Preferred toppings for serving (optional)

Directions:

1. Place a medium skillet over medium-high heat. Add sausage, crumble, and cook for 8-10 minutes or until no longer pink. Leaving the grease behind, remove sausage from skillet and cover to keep warm.
2. In the same pan, add the potatoes to the grease and cook until tender and slightly crispy, about 8-10 minutes. Remove from skillet and cover to keep warm.
3. In the same pan, add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove from heat.
4. To assemble, sprinkle shredded cheese down the center of each tortilla. Top with 1/4 cup of sausage, potatoes, and eggs. Fold the bottom of each tortilla up over filling and roll up. Serve warm. (Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.)

Source: Adapted slightly from Two Peas and Their Pod.

Few things improve black bean soup more than spicy chorizo with a counter balance of sweet peppers. Don’t forget the shredded white cheddar on top!

Spring is fickle. We were all so excited for the arrival of spring only to get blasted with cold. On the up side it is usually sunny on the cold days, but the few warm days we have been getting here in central Ohio also come with lots of rain. Just in case you were getting your hopes up for nice weather and getting out into your garden that is being slowly conquered by weeds. I suppose warm and rainy is better than cold and rainy but come on spring, stop being a tease!

Since it’s felt more like the beginning of winter lately than spring (we even got a dusting of snow to prove it), it seemed appropriate to bust out the big bowls for a warm-you-up-from-the-inside soup. I’ve shared a similar recipe before but this time instead of bell peppers I used these fun little sweety drop miniature peppers, which are sweet, tear-shaped peppers. I hunted high and low for these silly things and ended up buying them off Amazon.com. Of course right after, a friend sent me a photo of them located  in the olive bar at one of the grocery stores I didn’t check. At least I know where to get them in the future! If you can’t find them either and don’t want to buy it off Amazon, substitute with chopped red bell pepper.

One year ago: Corn on the Hog Pizza

Two years ago: Single Serving White Chocolate Peanut Butter Cup Rice Krispies Treat

Four years ago: Pretzel Crusted Peanut Butter Blondies with White Chocolate Cream Cheese Frosting

Five years ago: Spicy Mac and Cheese

BLACK BEAN, CHORIZO AND SWEETY DROP SOUP

Serves 4

Ingredients:

2 Tbsp olive oil

1/2 lb. chorizo, casing removed

1/2 small red onion, finely chopped

1 large carrot, peeled and diced

2 ribs of celery, chopped

1-2 cloves gar­lic, minced

1 Tbsp fresh oregano (or 1 tsp dried)

1/2 tsp ground cumin

1/2 Tbsp light brown sugar

1 Tbsp red wine vine­gar

2 cans black beans, 1 can rinsed and drained

1/2 cup reduced sodium chicken stock, plus more if needed

4.3 oz. jar Sweety Drop miniature peppers, drained

Salt and pepper, to taste

Crushed red pepper, to taste (optional)

Shredded white cheddar, garnish

Chopped cilantro, garnish

Directions:

1. Add oil to a large saucepan over medium heat. Add the chorizo, crumble, and cook until browned and no longer pink, stir­ring often. Trans­fer to a plate lined with paper tow­el and set aside.
2. Add the onion to the same pan and cook until it begins to soften, about 5 minutes. Add carrots, celery, garlic, oregano, and cumin. Stir­ to com­bine, then reduce heat to medium-low and cook for 6-8 min­utes, stir­ring occa­sion­ally, until ten­der and fragrant.
3. Trans­fer the mix­ture to a food processor/blender (or leave in pot and use an immersion blender). Add the brown sugar, vine­gar, and one can of the beans including the liq­uid. Process until fairly smooth.
4. Return the mix­ture to the pan and add the remain­ing drained black beans, stock, chorizo, and sweety drops. Sea­son with salt, pepper, and crushed red pepper to taste. Cook over medium to medium-low heat for 6-8 min­utes, adding a little more broth if necessary to reach desired consistency.
5. Divide the soup among indi­vid­ual bowls and gar­nish with cheese and cilantro if desired.

Source: Adapted slightly from my Black Bean & Chorizo Soup.

Items you may need (affiliate links):

Get yours bowls ready for something other than cereal for breakfast – breakfast burrito bowls with all kinds of deliciousness!

Today a group of bloggers and I are surprising Audra (The Baker Chick) with a virtual baby shower to celebrate the impending arrival of her baby girl! I swear, Audra makes being pregnant look as cute as can be. Is that weird to say? But seriously she’s definitely one of those women who seem to glow. Although I have never met her in person, I’ve been following her blog since the dark ages and couldn’t be more excited for her family and their latest addition. To celebrate, since Audra often posts killer brunch recipes, this virtual baby shower is chock full of recipes perfect for your next weekend brunch.

In the creation of my dish, I took the opportunity to utilize some of the latest additions to the OXO family, and was inspired to create a breakfast quinoa burrito bowl. You know how unless your bag of quinoa reads “pre-washed” you are supposed to wash it? Yea I don’t rinse it either. But now that I have the OXO Rice & Grains Washing Colander I have no excuse because it has small enough holes so that the grains don’t fall through like they would in my regular colander. Then I utilized the Grape & Tomato Cutter to quickly quarter a pint of grape tomatoes and the Adjustable Hand-Held Mandoline Slicer to perfectly slice an avocado. I actually have a heavy-duty weapon-of-mandoline already but I rarely pull it out because it’s so big! This little guy was great.

But all those components are just the tip of the iceberg for these breakfast burrito bowls. In addition to the quinoa, tomatoes, and avocado, there is also crispy baked breakfast potatoes, spicy chorizo, black beans, cheese, and a fried egg – creating the ultimate breakfast burrito bowl! No sauces needed, because who needs condiments when you can have a runny yolk? I served this for brunch last weekend and my boyfriend said it was one of the best things I’ve made recently. So go ahead, dive in!

Don’t forget to check out the rest of our Audra’s Shower menu!

Eggs Benedict Poutine from Warm Vanilla Sugar

Breakfast Quinoa Burrito Bowls from The Spiffy Cookie

Blood Orange Pancakes from Keep It Sweet Desserts

Naked Salted Caramel Layer Cake from Girl Versus Dough

Lemon Poppy Seed Loaf Cake from Steph’s Bite by Bite

Meyer Lemon Cheesecake from Eats Well With Others

Berry Cream Cheese Pastry Swirls from Bake or Break

One year ago: Slow Cooker Chicken Gyros

Two years ago: Smoked Sausage with Peppers and Onion

Four years ago: Grilled Balsamic Chicken with Mozzarella and Pesto

Five years ago: Cheesy Chicken, Bacon & Avocado Quesadillas

BREAKFAST QUINOA BURRITO BOWLS

Serves 4

Ingredients:

1 cup uncooked quinoa, rinsed and drained

2 cups water

1 lb. ground chorizo

4 eggs

1 can black beans, drained and rinsed

1 avocado, peeled and sliced

1 pint cherry tomatoes, quartered

1/2 cup shredded cheddar cheese

POTATOES

1-1/2 lb. russet potatoes, peeled (if desired) and sliced into 1/4-inch strips

1-1/2 Tbsp olive oil

3/4 tsp seasoned salt

1/2 tsp pepper

Directions:

1. Pre-heat oven to 425 degrees. Line two baking sheets with aluminum foil and place a wire rack on top of each. Spray the rack with nonstick spray.
2. In a large bowl toss the fries with olive oil. Add the seasoned salt and pepper and arrange the fries in single layer on the prepared baking sheets. Bake for 20 minutes, flip over each fry, then bake for another 15-20 minutes or until desired doneness.
3. About 15 to 20 minutes before the potatoes are ready, prepare the quinoa. Rinse and drain quinoa. Add to a medium pot along with water. Bring to a boil, cover, and cook for 15 minutes.
4. Place a skillet over medium-high heat and add the chorizo. Cook until completely browned, remove from pan, and cover with foil.
5. Wipe most of the grease from the pan and return to medium heat. Crack eggs into the pan and cook until the whites are set.
6. To assemble, divide potatoes, quinoa, chorizo, black beans, avocado, and tomatoes into 4 bowls. Top with cheese and an egg. Serve immediately.

Source: Bowls adapted from my Slow Cooker Salsa Verda Burrito Bowls. Potatoes adapted from Slim Jim Fries.

Items you may need (affiliate links):

It’s time for Secret Recipe Club and this month I got to select something form the archives of Nora’s Natural Noshing. She actually had me back in 2013 and she tried my Slow Cooker French Dip Sandwiches and I was excited to return the favor. At first I was tempted to make her Butternut Whoopie Pies with Goat Cream Cheese Filling because um goat cheese filling? Then I spied her Sausage, Kale, and Squash Soup and dreamed of coming home to it after a cold day. Heck it would have be just the thing I needed after Ohio State lost to Michigan State on Saturday, when I couldn’t feel my toes after watching that heart breaking end from the stands. But I digress.

In the end I went with her Chorizo Ragu over Spaghetti Squash but instead of scraping the spaghetti squash out of it’s skin I decided to stuff the ragu inside, using the squash as an edible bowl (except for the skin of course). But check out How to Cut and Cook Spaghetti Squash if you prefer it the other way.

When the ragu was cooking I couldn’t wait, the aromas coming out of the pan were delightful. The scent captivated Bob into venturing into the kitchen and he couldn’t help himself but to try it before I was even done. He proclaimed it to be a perfect combination of flavors and I cannot say I disagree.

Two years ago: Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

Three years ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread

Four years ago: Pumpkin Swirl Cheesecake

CHORIZO RAGU STUFFED SPAGHETTI SQUASH

Serves 4

Ingredients:

2 small spaghetti squash, halved and seeds removed

2/3 lb. chorizo sausage, casings removed

2 garlic cloves, minced

1-1/2 tsp ground cumin

1/2 tsp smoked paprika

1 jalapeno, seeds and veins removed and minced (optional)

1/2 small yellow onion, diced (about 2/3 cup)

1 red bell pepper, diced

2 Roma tomatoes, diced

1 (14 oz.) can black beans, drained and rinsed

2-4 cups of spinach, stems removed and chopped

1/4 cup fresh cilantro, chopped

Juice from 1/2 lime

Salt and pepper, to taste

Garnish/serving ideas

Directions:

1. Preheat oven to 400 degrees F. Lightly drizzle olive oil over squash and season with salt and pepper. Place squash cut side down onto a baking sheet lined with foil and bake for 30-35 minutes or until tender. Set aside for serving.
2. While squash cooks, place a medium skillet over medium heat and add chorizo and onion. Saute until cooked through and no longer pink and lightly browned.
3. Add garlic, cumin, paprika and jalapeno and cook until fragrant, about 30 seconds to one minute.
4. Add bell pepper, tomato and beans and cook for 3-4 minutes. Toss in spinach and cook another minute or two until wilted.
5. Add cilantro the the skillet along with fresh squeezed lime juice. Season to taste with salt and pepper.
6. Spoon ragu into cooked spaghetti squash. Sprinkle with grated cheese and/or additional cilantro if desired and enjoy!

Source: Adapted slightly from Natural Noshing.

Celebrate Cinco de Mayo with Happier Hour at home including this queso fundido with chorizo baked right in a cast iron skillet. Pair with your favorite tamales, tacos, and/or taquitos.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelimexFiesta #CollectiveBias

Before you start planning your Mother’s Day brunch menu, what are you doing for Cinco de Mayo? Since my 30th birthday is the day before (only the best day ever – may the fourth be with you), Cinco de Mayo is basically my birthday 2.0 Mexican style. But instead of wading through the crowds at a local Mexican restaurant, how about we throw a Happier Hour party at home with a taco bar?

After picking up a few Delimex tamales, tacos, and taquitos at Walmart all I had to do was plan a couple side dishes to pair with them to complete my Cinco de Mayo menu. What better partner than hot and spicy cheese dip? I made queso fundido with chorizo which was first cooked on the stovetop and ended in the oven where it got all nice and bubbly.

To make things even easier, I was able to pop the taquitos into the oven as well so that they were both hot and ready at the same time. Which by the way means that after 25 minutes of total cook time you’ll be ready to eat this fabulous feast. Just as fast as if you were at a restaurant!

Despite the ease and speed at which this Happier Hour spread was executed, I still managed to burn the roof of my mouth as I could not resist and started to devour the taquitos straight out of the oven. Bob actually told me I was starting to look a bit frenzied. Don’t get in between me and my cheese when I am hungry, folks.

Of course this situation was enhanced further by dipping the taquitos right into the queso fundido because what’s better than dipping a cheesy chicken taquito into more hot cheese? If that’s crazy, I don’t want to be sane.

Be sure to check out more delicious recipes at DelimexFiesta.com. What are your favorite Cinco de Mayo recipes to spice up your taco bar for an at home Happier Hour?

One year ago: Breakfast Sausage Ravioli

Two years ago: Chicken Burgers with Garlic-Rosemary Greek Yogurt

Three years ago: Whole Wheat Thin Crust Pizza Dough

QUESO FUNDIDO WITH CHORIZO

Serves 8

Ingredients:

DIP

1/2 lb. (about 2 links) chorizo sausage, casings removed

1/2 medium onion, diced

Salt, to taste

2 jalapenos, seeded and diced

1 clove garlic, minced

3 Tbsp milk

8 oz. Monterey Jack cheese, shredded

GARNISH

1/2 avocado, sliced

1 Roma tomato, diced

1/4 cup fresh cilantro, chopped

Directions:

1. Preheat oven to 425 degrees.
2. In a medium ovenproof skillet (I used an 8-inch cast iron), cook and crumble the sausage until brown, about 5 minutes. Remove from skillet, leaving 1 teaspoon of oil behind, and pour the chorizo through a strainer, reserving the chorizo oil. Set both aside.
3. To the same skillet with 1 teaspoon of sausage oil, add the onion and a pinch of salt and cook over medium-high heat until the onion is soft and golden brown, about 5 minutes. Add jalapeno and garlic to the skillet and cook until fragrant, about 30 second to 1 minute. Add the milk and cook, stirring, until thickened slightly.
4. Remove from heat and stir in 3/4 of the chorizo, all of the cheese, and transfer the skillet to the oven. Bake for 10-15 minutes or until the cheese melts and the surface develops golden brown spots.
5. Remove from the oven, top with remaining chorizo, a few teaspoons of chorizo oil (if preferred), avocado, tomato, and cilantro. Serve immediately with tortilla chips.

Source: Adapted from The Pioneer Woman, Smells Like Home, A Cozy Kitchen, and Kitchen Konfidence.

Eggs benedict is awesome already but how about with chorizo and chipotle hollandaise? Don’t wait untilk your next brunch out, make this Mexican version at home.

In life you have to celebrate the small victories: remembering to turn the slow cooker setting to “ON” before plugging it into the outlet timer and leaving for work, finally working out the kinks in a lab protocol (VICTORY IS MINE), and perfectly poached eggs.

Actually that last one isn’t quite true as the eggs for today’s recipe were not as runny as one would prefer, but heck they certainly looked good which is half the battle when it comes to poached eggs. And poached eggs should be on your menu today because today is National Eggs Benedict Day!

Eggs benedict is my go-to order when dining out for breakfast. It’s one of those things that I rarely cook at home and is a special treat to have delivered in front of me without any effort of my own to get it there.

Yet somehow I have yet to explore Hang Over Easy, a campus breakfast/brunch restaurant that I could walk to from where I work. I blame it on discovering that their chorizo “dirty sanchez” eggs benedict is not longer on the menu after hearing tales of it (at least it is not listed on their online menu). So instead I decided to make it myself.

While I am not certain what theirs entails, mine consists of the usual suspects such as a poached eggs and English muffin but has a chorizo sausage patty instead of Canadian bacon and the hollandaise has been kicked up a notch with some chipotle pepper. Would have been even better with a side of homemade refried black beans. Breakfast for dinner anyone?

One year ago: Broccoli and Cauliflower Quiche with Hash Brown Crust

Two years ago: Hot Oat & Quinoa Cereal

Three years ago: Blueberry Oatmeal Bagels

MEXICAN EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

Serves 2 (or 4 as a light breakfast)

Ingredients:

CHIPOTLE HOLLANDAISE

1/4 cup plain Greek yogurt (I used 4% Chobani)

1 tsp fresh lemon juice

1 egg yolk

1/4 tsp Dijon mustard

1/8 tsp salt

1/8 tsp granulated sugar

Pinch pepper

1/4 tsp chipotle chili powder

EGGS etc.

1 Tbsp olive oil

1/2 lb. ground chorizo sausage, formed into 4 patties

1 tsp white vinegar

4 eggs, cracked and placed in individual ramekins

2 English muffins, halved and toasted

Avocado, sliced (optional)

Salsa, for topping (optional)

Directions:

1. Prepare the hollandaise: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together all ingredients. Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6-8 minutes. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add chorizo patties and cook until browned on each side, about 3 minutes. Remove and let drain on a paper towel-lined plate.
3. While the chorizo cooks, fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
4. To assemble, top each toasted English muffin half with a chorizo patty, egg, and hollandaise. Serve with avocado and salsa if desired.

Source: The Spiffy Cookie original, hollandaise adapted from my Breakfast Nachos with Greek Yogurt Hollandaise Sauce.

Made something from the blog?

Be sure to share it

on Instagram with the

tag #TheSpiffyCookie