1 Tbs Vegetable Oil
1/2 large onion, sliced
1/2 cup Crumbled Cooked Chorizo
1/2 cup CaBoom! Picante Sauce
1 large Jalapeño sliced thinly lengthwise
2 Tbs Chopped Hot Chiles
6 X-Large Eggs
3 Tbs Milk
1 tsp salt
10 oz. sliced or hash-brown style potatoes
Saute onion & jalapeño over medium heat until softened. Place veggies in a 9” round non-stick pan. Add CaBoom! Picante sauce, potatoes, chorizo & chiles. Sprinkle with cheese. Whisk
together eggs, milk & salt. Pour mixture over veggies, tilting the pan to spread it evenly. Bake for 30 minutes or until lightly golden brown, remove from oven and let stand covered for 5 minutes. Slice into wedges and serve.
Cover with additional salsa if desired.