One of the simplest meals to prepare is an omelet, and this Chorizo Chili Omelette delivers bold, savory flavor with Anaheim peppers and spicy chorizo sausage. I made mine on a Blackstone griddle, but you can easily cook it in a skillet on the stovetop.
Chorizo Chile Omelette
Omelets are endlessly versatile. Need to elevate breakfast? Make an omelet. Want a quick, satisfying dinner? Make an omelet. Hosting a casual brunch? An omelet fits the bill every time. This Chorizo Chili Omelet is a spicy, flavorful option that works for any meal.
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How to cook an omelette on the Blackstone
Cooking omelets on a griddle is a game changer. You can prepare bacon, hashbrowns, sausage and omelets all on one surface, which saves time and concentrates flavor. The griddle gives you a little crisp on the outside and keeps the interior soft and cheesy—perfect for chorizo-filled omelets.
If you don’t own a Blackstone, don’t fret: this recipe translates well to a nonstick skillet on the stovetop. Keep the heat moderate and use a bit of butter or oil to prevent sticking.
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What is chorizo?
Chorizo is a seasoned pork sausage with roots in Spain but widely used across Latin America. It’s typically flavored with smoked paprika or chili, and comes in spicy and milder varieties. Mexican chorizo—what you’ll often find in U.S. markets—is usually spicier and sold raw, meant to be cooked before eating.
Chorizo pairs beautifully with eggs, potatoes, tacos, and more. If you’ve enjoyed chorizo con huevos at a restaurant, you’ll love it tucked into an omelet—the chorizo’s bold seasoning complements eggs and cheese exceptionally well.
Use Anaheim peppers!
Anaheim peppers (also called New Mexico peppers) are a great choice for this omelet. They add mild-to-moderate heat and a bright pepper flavor without overwhelming the other ingredients. On the Scoville scale they typically range from 500–2,500, so they’re gentler than many hot sauces but still provide a pleasant kick.
If you’re cautious about spice, remove the seeds or use less pepper. For those who enjoy heat, leave more of the pepper’s interior or add an extra pepper. Anaheim peppers balance taste and heat well, boosting flavor without stealing the show.
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How to properly form an omelette
Folding an omelet can feel intimidating, but mistakes are forgiving: a broken omelet simply becomes a delicious scramble. Use these tips for a neat fold and soft interior.
- Butter the pan well so the eggs won’t stick.
- Whisk the eggs thoroughly for a smooth texture and even cooking.
- Cook until the eggs are nearly set but still slightly soft on top.
- Don’t overfill—the omelet should be thin enough to fold without tearing.
- Gently shimmy the pan and slide a spatula under the eggs to loosen them.
- Tip the pan slightly to fold one edge over the filling like a burrito.
- Press gently after folding and let the omelet rest until the cheese melts.
How about some Homemade Dry Pancake Mix for your pantry?
More great breakfast ideas
If you’re building a full breakfast or brunch, pair this omelet with pancakes, muffins or a refreshing brunch drink. Here are a few complementary ideas that work well alongside a hearty chorizo omelet:
- Buttermilk pancakes
- Triple berry glazed muffins
- A light fruit-forward mimosa
- Homemade cold brew coffee
Do the kind of eggs you use matter?
Good eggs make a noticeable difference. If you can source farm-fresh or higher-quality eggs, you’ll see richer yolks and better flavor—especially in egg-forward dishes like omelets. Factory-farmed eggs may be fine for baking, but for a standout omelet, choose the best eggs you can find.
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Chorizo Chili Omelet
This chorizo chili omelet features Anaheim peppers and spicy chorizo for a breakfast that’s full of flavor.
10 minutes
20 minutes
30 minutes
Ingredients
- 6 large eggs
- 1 large Anaheim chili pepper
- 6 ounces chorizo sausage
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated garlic
- ¼ teaspoon onion powder
- ⅛ cup diced yellow onion
- 2 teaspoons butter or cooking oil
- ¼ cup shredded cheddar cheese
Instructions
- Crack all eggs into a medium bowl and whisk thoroughly until blended.
- Stir in salt, pepper, granulated garlic, and onion powder. Set the egg mixture aside.
- Heat your griddle or skillet to medium and place the Anaheim pepper on the surface. Cook 3–4 minutes until the skin begins to blister and char.
- Flip the pepper to char the other side. Add the diced onion and chorizo to the cooking surface, keeping them separate from the pepper while they cook.
- Remove the pepper once both sides are nicely charred. Remove the onion when it begins to caramelize and the chorizo when fully browned and cooked through (about 5–7 minutes). Set aside.
- Let the pepper cool about five minutes, then peel off the charred skin. Slice open, remove and discard the seeds, and lay the pepper flat.
- Reduce heat to medium-low and allow the surface to come down to temperature.
- Use half the butter or oil and pour half the egg mixture onto the cooking surface.
- Cook 1–2 minutes until most of the eggs are set but still slightly soft on top.
- Add half the onion, chorizo, sliced Anaheim pepper, and shredded cheddar to the center of the eggs. Fold the omelet over the filling like a burrito and cook about 1½ minutes, flipping once if needed.
- Remove from the heat, plate, and serve immediately.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 772
Total Fat: 63g
Saturated Fat: 22g
Trans Fat: 0g
Unsaturated Fat: 36g
Cholesterol: 657mg
Sodium: 1918mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 2g
Protein: 43g
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