Melted Cheese Breakfast Dip
Let's Dial Up the Heat with This Breakfast Spin on Queso Fundido!
Wake up the gang for a scrumptious tailgate morning treat! This dish, a twist on the popular Mexican cheese dip, skips the usual route and whips up a breakfast dream. Sauté chorizo, onion, and poblano chiles, toss in scrambled eggs, top it off with a heap of cheese, and you've got yourself a steaming pan of oozy goodness. Gather 'round, grab some chips or warm tortillas, and dive in!
What's on the Shopping List:
- Mexican chorizo (not to be mistaken for its Spanish cousin) - fresh pork sausage that needs to be cooked before consumption; can be found at gourmet markets or online, or use any other fresh, spicy sausage if it's unavailable.
Plan of Attack:
This recipe can be prepared on the stovetop as well. Cook it uncovered over medium heat, following the recipe through step 5, then sprinkle with the cheeses, and pop it into a preheated 350°F oven until the cheese is just melted and bubbling, roughly 8 to 10 minutes.
This delish recipe was a hit in our tailgating breakfast lineup.
- Portions: 4 to 6 servings
- Difficulty: A breeze!
- Total Time: around 45 minutes
Ingredients (10)
- 8 ounces fresh Mexican chorizo, casings discarded
- 1 fresh poblano chile, stemmed, seeded, and chopped
- 1/2 medium yellow onion, finely diced
- 4 large eggs
- 1/4 teaspoon kosher salt
- 12 ounces shredded Monterey Jack cheese (about 3 1/2 cups)
- 4 ounces shredded sharp cheddar cheese (about 1 1/4 cups)
- 2 medium scallions, thinly sliced (white and light green parts only)
- Mexican-style hot sauce, such as Cholula or Tapatío, for serving
- Tortilla chips or warmed flour or corn tortillas, for serving
Instructions
- Preheat your grill to medium (around 350°F to 450°F).
- Place a large cast-iron skillet on the grill grate and let it heat up for about 5 minutes (until a drop of water sizzles and instantly evaporates).
- Add the chorizo, cover the grill, and cook, breaking it up with a wooden spoon and constantly stirring, until it's cooked through and starting to brown (5 to 8 minutes).
- Add the poblano and onion, mix it up, and cover the grill. Stir and cook until they're softened (about 8 minutes). In the meantime, whisk the eggs and salt in a medium bowl and set it aside.
- When the veggies are tender, drizzle in the eggs and let them sit without stirring for about 30 seconds, just until they start to set around the edges. Stir the mixture and spread it evenly across the skillet (the eggs will not be fully cooked at this point).
- Quickly sprinkle the cheeses evenly over the egg mixture, re-cover the grill, and cook until the cheese is melted and bubbling (5 to 6 minutes). Sprinkle with the scallions and serve immediately with hot sauce and chips or tortillas.
Got options? Many up your chorizo game with these alternatives:
- Spanish Chorizo: While it's smoky and flavorful, it might not provide the same heat as Mexican chorizo, but it's still a tasty alternative.
- Pepperoni with Spices: If you add jalapeños or chili powder, pepperoni can mimic the heat of Mexican chorizo.
- Andouille Sausage: Louisiana's famous Andouille is spicy and smoky, making it a great swap.
- Italian Sausage with Spices: Liven up Italian sausage with some crushed red pepper flakes or diced hot peppers.
- Turkey Chorizo: Opt for a healthier substitute with lean turkey chorizo that still packs a spicy punch!
- Beef Chorizo: Create or use a beef chorizo variation to recreate a similar spicy and bold flavor.
- Upgrade your breakfast tailgating experience with kosher salt, perfect for seasoning the scrambled eggs in this Mexican breakfast spin on Queso Fundido.
- Serve this nacho-inspired dip with a side of warm tortillas for dipping, a fitting solution for a satisfying breakfast or tailgating event.
- Consider alternatives to Mexican chorizo in this recipe, such as Spanish chorizo, pepperoni with spices, Andouille sausage, Italian sausage with spices, turkey chorizo, or even beef chorizo, each providing unique flavor profiles to suit your taste.
