A Spicy Cinco de Mayo Breakfast

Happy Cinco de Mayo! We hope you’re having fun celebrating the day in the best way possible. We’re celebrating the way we love to celebrate – with food. And we’re doing it homemade. With chili peppers, of course. We roasted up some jalapeno peppers and incorporated them into a couple different breakfast recipes. I wanted Mexican style breakfast tacos, while Jalapeno Miss wanted an omelet. No problem! Get your Cinco on today.

Spicy Mexican Style Omelets

Ingredients

  • 2 eggs, beaten
  • 2 tablespoons cooked chorizo
  • 1 jalapeno pepper, roasted and chopped (how to roast jalapeno peppers)
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 chipotle pepper in adobe sauce
  • 1 teaspoon milk
  • Salt and pepper to taste
  • For toppings: Diced avocado, diced red onion, diced tomatoes

Cooking Directions

  1. For the crema, add sour cream, chipotle pepper, milk and a dash of salt to a food processor. Process until smooth.
  2. Heat a large pan to medium heat and lightly coat with oil. Add eggs and allow to spread over the pan. Cook about 90 seconds, or until eggs begin to set.
  3. Add cheese, chorizo and jalapeno peppers. Fold egg over to enclose the stuffing.
  4. Cook another minute to allow the cheese to melt and eggs to set.
  5. Set onto your plate and top with chipotle crema, avocado, onion and tomatoes.

Mexican Style Breakfast Tacos

Mexican Style Breakfast Tacos

Mexican Style Breakfast Tacos

Mostly the same ingredients as the first recipe, but I prepared the eggs differently and served the meal over homemade corn tortillas. So good!

Ingredients

  • 2 eggs, beaten
  • 2 tablespoons cooked chorizo
  • 1 jalapeno pepper, roasted and chopped (how to roast jalapeno peppers)
  • 1/4 cup cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 chipotle pepper in adobe sauce
  • 1 teaspoon milk
  • Salt and pepper to taste
  • For toppings: Diced avocado, diced red onion, diced tomatoes
  • 1 cup masa flour
  • 1/2 cup water

Cooking Directions

  1. For the crema, add sour cream, chipotle pepper, milk and a dash of salt to a food processor. Process until smooth.
  2. For corn tortillas, add masa and water to a mixing bowl, Mix to form a dough. Form the dough into tablespoon-sized balls and roll into tortillas. It is best to use a tortilla press, but a rolling pin works fine. Make them nice and thin.
  3. Heat a small pan to medium-high heat and dry cook the tortillas until they are firm, about 1-2 minutes per side.
  4. Heat a large pan to medium heat and lightly coat with oil. Add eggs and stir rapidly. Add cheese and chorizo and continue to stir until eggs set, about 90 seconds or so. You want your eggs to remain moist, so do not overcook.
  5. Serve the egg mixture over tortillas and top with roasted jalapeno peppers, avocado, onion and crema.

Enjoy your Cinco de Mayo! If you enjoy our recipes, we hope you’ll enjoy our cookbooks!

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About Mike from Madness

Mike Hultquist is a chili pepper and spicy food enthusiast with an insane desire to play in the kitchen. He's all about cooking with chili peppers, but also loves chili pepper gardening, preserving, and experimenting with new and creative ways to incorporate spicy food into life. He's also a produced screenwriter, novelist, food writer and web site developer.
This entry was posted in Chili Peppers, Chili Peppers for Breakfast, Jalapeno Peppers, Recipes and tagged . Bookmark the permalink.

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