Omelet Stuffed with Mexican Rice and Chorizo

Instructions

• Try something new with a bit of spicy kick for breakfast with these fluffy and hearty, Mexican-inspired omelets. 

  Mexican Rice

  Step 1

• Heat oil in a large saucepan set over medium-high heat; cook chorizo, onion, garlic, jalapeño, cumin, oregano, chili, salt and pepper for about 5 minutes or until chorizo is browned and vegetables are softened. Stir in rice.

  Step 2

• Cook, stirring occasionally, for 2 to 3 minutes or until rice is well coated. Stir in broth and tomatoes; bring to boil. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Let stand, covered, for 5 minutes. Fluff with a fork.

  Queso Sauce

  Step 3

• Melt butter in a large cast-iron pan set over medium heat; cook green onions, bell pepper, jalapeño, paprika, oregano, cumin, salt and pepper for 3 to 5 minutes or until softened. Slowly pour in cream; bring to boil. Reduce heat to low.

  Step 4

• Toss Cheddar and Monterey Jack together with flour. Add cheese to pan, a handful at a time, stirring until cheese is completely melted before adding another handful (cheese should melt but not boil). Move pan off heat if needed. Keep warm.

  Omelets

  Step 5

• Whisk together eggs, 1/4 cup water, salt and pepper.

  Step 6

• Melt 1 tbsp butter in a small nonstick skillet set over medium heat; pour 1/2 cup of the egg mixture into the pan. As eggs set around the edge of the skillet, gently push cooked portions toward the center of the skillet with a spatula, tilting and rotating the skillet to allow uncooked egg to flow into empty spaces.

  Step 7

• When eggs are almost set on surface but still look moist, spoon 1/4 cup Mexican rice onto one side. Sprinkle with heaping 1/3 cup Monterey Jack. Fold omelet over filling; cook for 1 minute.

  Step 8

• Slide omelet onto a plate. Top with 2 tbsp Queso Sauce. Repeat to make 5 more omelets (keep omelets warm in low oven).

  Step 9

• Transfer to serving plates; drizzle with Queso Sauce. Or, transfer omelets to buttered baking dish; drizzle Queso Sauce over top and broil for 1 to 2 minutes or until cheese starts to bubble.