Green Chile Scramble
If you want a Southwestern-themed breakfast—which can be a welcome hiatus from the assortment of other holiday foods—try throwing together one of my favorite Green Chile Scrambles with Chorizo. Melt ½ stick of butter in a large skillet over medium heat; add 1 diced onion and sauté, stirring occasionally, for 8 minutes. Add ½ pound thinly sliced Chorizo sausage and cook, stirring for 6 minutes. Stir in 2 roasted, peeled and chopped Anaheim chiles, 1 diced tomato, 1 minced Serrano chile and 2 cloves minced garlic and sauté for 2 minutes. Remove from the heat. Crack 8 eggs into a large bowl. Add 2 tablespoons chopped fresh cilantro, 2 tablespoons chopped fresh basil, ¾ teaspoon salt and ½ teaspoon freshly ground black pepper. Beat the eggs thoroughly. Return the skillet to medium heat and pour in the eggs. Scramble the eggs to desired consistency.
To serve, roll the eggs up in warm flour tortillas and place 1 tablespoon sour cream on each tortilla. Serve with fresh salsa.