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Recreate this delicious brunch in the comfort of your home.

Yield:
6
Prep time:
25 minutes
Cook time:
35 minutes
Photo of Mexican Brunch Trio

Recipe by BC Dairy Association

Equipment

  • Saucepan
  • Whisk
  • 3 small cast iron skillets

Ingredients

  • CHORIZO AND CHEDDAR FUNDIDO:
  • 1 tbsp (15 mL) olive oil
  • 1 chorizo sausage, casing removed
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 tsp (1 mL) each ground cumin and chili powder
  • 2 tsp (10 mL) all-purpose flour
  • 3/4 cup (175 mL) 3.5% homogenized milk
  • 10 oz (300 g) shredded Cheddar cheese
  • 1 tbsp (15 mL) lime juice
  • 8 corn tortillas, heated
  • CREAMY GRILLED CORN DIP:
  • 2 cobs corn, husks and silk removed
  • 1 tbsp (15 mL) olive oil
  • 1 tsp (5 mL) chili powder
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 1/4 tsp (1 mL) each brown sugar and cayenne pepper
  • 1 cup (250 mL) 2% Greek yogurt
  • 1 tsp (5 mL) lime zest
  • 2 tbsp (30 mL) lime juice
  • 2 green onions, chopped
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1 clove garlic, minced
  • 1/2 bag (300 g bag) tortilla chips
  • GUACAMOLE:
  • 2 ripe avocados, halved, pitted, peeled and chopped
  • 1/4 cup (60 mL) lime juice
  • 1 clove garlic, minced
  • 1/2 tsp (2 mL) ground cumin
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 plum tomato, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 tbsp (30 mL) finely chopped fresh cilantro
  • 1/4 cup (60 mL) finely crumbled queso fresco
  • 1/2 bag (300 g bag) tortilla chips

Tip: Substitute cow’s milk feta cheese for queso fresco cheese if desired.

Instructions

  1. Chorizo and Cheddar Fundido: Heat oil in saucepan set over medium heat; cook chorizo for 5 to 8 minutes or until golden brown and cooked through. Transfer to plate. Stir in onion, garlic, salt, pepper, cumin and chili powder; cook for 4 to 5 minutes or until tender. Sprinkle flour over top; cook for 2 minutes. Slowly whisk in milk; bring to boil. Reduce heat to low; cook for 2 to 3 minutes or until slightly thickened. 
  2. Reduce heat to low. Add cheese, a handful at a time, stirring until cheese is completely melted before adding another handful (do not allow to boil; remove pan from cooktop if needed). Stir in chorizo and lime juice. Spoon into small cast iron skillet for serving. Serve with warm tortillas.
  3. Creamy Grilled Corn Dip: Brush corn with oil. Stir together chili powder, 1/4 tsp (1 mL) each salt and pepper, brown sugar and cayenne; sprinkle over corn. Preheat grill to medium-high heat; grease grates well. Grill corn for 12 to 15 minutes or until charred and tender. Let cool completely. Slice kernels from corn cobs.
  4. Stir together corn kernels, yogurt, lime zest, lime juice, green onions, cilantro, garlic, and remaining salt and pepper. Spoon into small cast iron skillet for serving. Serve with tortilla chips.
  5. Guacamole: Mash together avocados, lime juice, garlic, cumin, salt and pepper. Stir in tomato, jalapeño and cilantro. Sprinkle queso fresco over top. Spoon into small cast iron skillet. Serve with tortilla chips.

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