Jasmine Blend Breakfast Bowl with Crumbled Chorizo & Off-the-Cob Elote - 8 oz.

Jasmine Blend Breakfast Bowl with Crumbled Chorizo & Off-the-Cob Elote - 8 oz.

InHarvest Products Used

Ingredients:

Yield: 6 servings

  • 1¾ c. water
  • 8 oz. InHarvest Jasmine Blend
  • 3 c. roasted corn kernels
  • ½ c. mayonnaise
  • ¼ c. lime juice
  • 8 oz. ground chorizo, fried and drained
  • 3 oz. Cotija cheese, crumbled
  • ¼ c. fresh cilantro leaves
  • ¾ c. sliced fresh jalapeño
  • 6 large whole eggs
  • 1½ t. chili powder
  • 12 6” corn tortillas, warmed

Directions:

  1. In a medium-size pot, bring the water to a boil. Stir in InHarvest Jasmine Blend. Simmer, covered, for 9 minutes. Reserve warm.
  2. Heat the corn. Mix in the mayonnaise and lime juice until well blended. 
  3. Per order: Fry 1 egg over soft. In the bottom of a single-serving bowl, place 1 c. of the cooked Jasmine Blend. Top the rice with ½ c. of the corn/mayo mixture followed by 1 oz. chorizo and ½ oz. cheese. Crown with the fried egg. Garnish with ¼ t. chili powder sprinkled over the entire dish. Serve with 2 tortillas.

Nutrition Facts
Per serving: 680 cal., 27 g pro., 75 g carb., 7 g fiber, 17 g fat (3 g sat. fat), 0 mg chol., 870 mg sod., 11 g sugar