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How to Make


  • 9 oz pork chorizo, removed from casing if present
  • 5 large eggs
  • 2 tbsp butter or margarine, melted
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 2 oz cream cheese, softened
  • 1 cup Smith's Small Curd Cottage Cheese
  • 1-1/4 cups taco blend shredded cheese with jalapeno peppers
  • 1/4 cup mild thick and chunky salsa
  • 4-oz can diced green chiles
  • 2 tbsp chopped green onions
  • 2 tbsp chopped fresh cilantro leaves plus more for garnish, if desired
  • 1/4 tsp each salt, garlic salt, onion salt, black pepper, smoked paprika, cumin and dried crushed oregano

Optional Garnishes:


  1. In a skillet, cook chorizo until done but not dry. Set aside to cool slightly.
  2. In a large bowl, lightly beat eggs with a fork. Add melted butter, flour, baking powder and softened cream cheese. Beat with an electric mixer until mixture is thoroughly blended. Add remaining ingredients including cooked chorizo; stir until thoroughly combined.
  3. Pour into a well-greased 9-1/2" pie plate (or similar).
  4. Bake, uncovered, at 400 F for 10 minutes; reduce heat to 350 F and continue to bake for another 20-25 minutes or until mixture is set.
  5. Remove from oven and let rest for 15-20 minutes; slice into wedges and garnish as desired.


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