Mexican chorizo comes well seasoned - no chili powder needed!
I just wanted to give you a quick update before my big “Pretentious Thanksgiving” post from this weekend’s D.C. festivities, which will be full of gourmet foods and argyle sweaters. However, until I can upload and edit the pics, here is a little recipe I made last week.
It is the same recipe as my Italian egg bake, but instead of sausage, I used two links of Mexican chorizo (the soft, spicy kind) and instead of Gruyere I used cheddar. I served it with fresh salsa and sour cream.
See how easy it is to alter recipes once you have a good base?
Until later…Enjoy, friends! xoxo
Seasoned to Taste 