Easter Brunch Cheese & Chorizo Tart

    30 Min
    50 Min

When I think of brunch, I think of quiche, or savory tart for those real men who may or may not eat quiche. I think of sleeping late, skipping breakfast and going straight to a tall glass of mimosa and one of these pastry shells filled with eggs and cheese and whatever other goodies were available. And maybe there’s even a salad on the side.

Easter Sunday is the perfect time to forgo an early morning meal in favor of a long lazy brunch. Fortunately, the pastry for this tart can be made the day before and kept in the refrigerator. And the filling itself couldn’t be easier. Instead of ham or bacon, I decided to give my tart a kick with some spicy chorizo. It didn’t take long for it to brown in the pan but it was long enough to fill the house with an amazing aroma and get everybody’s appetites goings.

In keeping with my Mexican theme, I chose the Cacique® Queso Quesadilla. It’s one of my favorites for melting, either on bread or nachos or inside a cooked tart. It has a mild buttery flavor and silky texture. Definitely a favorite in my house.

So whether Sunday morning involves going to church or just sleeping in, make sure you have one of these heavenly tarts ready when the family gathers at the table.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

Anita Schecter-Easter Brunch Cheese and Chorizo Tart 5
Anita Schecter-Easter Brunch Cheese and Chorizo Tart 1
Anita Schecter-Easter Brunch Cheese and Chorizo Tart 4

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