Calabacitas a la Mexicana con Chicken Chorizo

1. Chop the vegetables and drain the canned corn. 2. In a pan over medium heat, add the chicken chorizo and cook for 4-5 minutes. Break it up and stir occasionally. 3. Add the onions, serrano peppers, and corn. Cook for 2 minutes or until the onion is translucent. 4. Add the zucchini and mix well. Cook for 2 minutes. 5. Add the tomato and mix well. Cover and cook for 8-10 minutes or until the zucchini are fork tender. 6. Serve 3/4 cup of the calabacitas with your 28 grams of cheese and side (fried egg in video).