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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook chorizo over low medium heat in a frying pan until crumbled and color is no more pink. Drain off the oil into a cup. | 2. Turn oven to 425°F Wrap shredded potatoes in a kitchen towel and squeeze out as much moisture as possible. Grease a deep 11 1/2 inch ovenproof pie plate with chorizo drippings. Mix 1/2 cup chorizo drippings with 2 teaspoon taco seasoning and toss with potatoes. Press potatoes over pie pan, forming a crust. Bake 20 minutes or until browned. | 3. While potatoes are baking, beat eggs in a large bowl with remaining taco seasoning, cumin, Half and Half, and queso blanco. By hand stir in cilantro, drained chorizo, sausages, jalapenos and bell peppers. Pour into potato crust and bake at 350 F for 45-50 minutes or until set. Garnish with more cilantro. Let sit 15 minutes before serving. | 4. Serve with a green salad for dinner or lunch. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo sausage	2			-	-	-	-
potato	24	ounces	Shredded	523.8986	118.9998	13.948	0.6123
taco seasoning mix	3	teaspoons	divided reduced sodium	4.982	1.4917	0.0	0.0
egg	4		beaten	286.0	1.44	25.12	19.02
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
half	1 1/2	1/2		-	-	-	-
queso blanco	1 1/2	cups	chopped	548.7	4.4781	36.0726	43.0287
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
sausage	8	ounces	smoked sliced	784.7139999999999	1.4742	32.3184	71.0552
jalapeno pepper	6 -8	slices	pickled	-	-	-	-
red bell pepper	1/4	cup	diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.