Name: Tex-Mex Breakfast Bowl
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 (10-oz.) bag frozen corn (1¾ cups) -; 4 c. low-sodium chicken broth -; 1 c. whole milk -; 1 (4-oz.) can green chiles -; 2 1/4 c. Quaker Oats Quick 1-Minute Oats -; 1/2 tsp. chili powder -; 2 tbsp. fresh lime juice -; Kosher salt -; Freshly ground black pepper -; 2 c. shredded Cheddar cheese -; 1 c. store-bought pico de gallo -; 1 large avocado, sliced -; 1 small jalapeño, thinly sliced -; Fresh cilantro leaves, for garnish -; Lime wedges, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Tex-Mex Breakfast Bowl

1. 2 tbsp. extra-virgin olive oil -

2. 1 (10-oz.) bag frozen corn (1¾ cups) -

3. 4 c. low-sodium chicken broth -

4. 1 c. whole milk -

5. 1 (4-oz.) can green chiles -

6. 2 1/4 c. Quaker Oats Quick 1-Minute Oats -

7. 1/2 tsp. chili powder -

8. 2 tbsp. fresh lime juice -

9. Kosher salt -

10. Freshly ground black pepper -

11. 2 c. shredded Cheddar cheese -

12. 1 c. store-bought pico de gallo -

13. 1 large avocado, sliced -

14. 1 small jalapeño, thinly sliced -

15. Fresh cilantro leaves, for garnish -

16. Lime wedges, for serving -

How to cook deliciously - Tex-Mex Breakfast Bowl

1. Stage

Heat the oil in a medium saucepan over medium-high. Add corn and cook, stirring occasionally, until warmed, about 3 minutes. Scrape corn onto a plate.

2. Stage

Pour the stock, milk, and chiles into the saucepan. Return to medium-high heat and bring to a boil. Stir in the oats and chili powder. Cook, stirring occasionally until oats are tender, about 2 minutes. Pour in lime juice and season with salt and pepper.

3. Stage

Spoon oatmeal into 4 bowls and top each with a quarter of the cooked corn, cheese, pico de gallo, avocado, and jalapeño. Top with cilantro and serve with lime wedges.