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Chorizo and Scrambled Egg Breakfast Tacos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.7864
Energy (kCal)1266.5475
Carbohydrates (g)21.5796
Total fats (g)96.3224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside. | 2. Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat. | 3. Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 4 - - - -
    white cheddar cheese 1 cup grated - - - -
    egg 4 286.0 1.44 25.12 19.02
    cilantro 4 tablespoons chopped divided 0.92 0.1468 0.0852 0.0208
    chorizo sausage 7 ounces 902.9475 3.6912 47.8264 75.9468
    green onion 4 sliced 76.68 16.3016 2.7548 1.3348
    cream sour - - - -
    salsa - - - -

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



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