Products used in this recipe
Mexican Fiesta Breakfast Bowl
Yield: 20 Servings (17 oz. )
Yield: 20 Servings (17 oz. )
This bowl will get you off to a good start. Tri-Taters® topped with sweet corn and peppers, chorizo, enchilada sauce, egg, Cotija cheese, and a touch of green onion. What a burst of flavor to get you going.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Traditional Potatoes: Tater Triangles 6/5lb | 5 lbs. | 1 bag |
| Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend 6/2.5lb | 40 oz. | 1 bag |
| Chorizo, cooked and crumbled | 64 oz. | |
| Enchilada sauce, prepared | 64 fl. oz. | |
| Scrambled eggs, prepared | 48 oz. | |
| Cotija cheese, crumbled | 16 oz. | |
| Green onions, sliced | 2 bunch |
Preparation Instructions:
- Step 1
- Prepare potato triangles and corn and pepper blend according to package directions.
- Step 2
- For each serving; place 4 oz. of potato triangles in a serving bowl, top with 4 oz. of chorizo, 2 oz. of corn and pepper blend, 3 oz. eggs and 1 oz. of Cotija cheese. Finish with 2 fl. oz. of enchilada sauce and garnish with 1 Tbsp. of green onion.
