Wow! What a Difference!

I mentioned in a previous post that the good folks at Chobani sent me a selection of their Greek yogurt to cook with. One of the most natural places to use Greek yogurt is in place of cream cheese in a recipe. This recipe uses four ounces of cream cheese. By substituting Chobani Plain Low Fat Greek Yogurt in its place, here is the effect (compared to Giant Eagle brand Cream Cheese I had in my fridge):

  • Calories: Cream Cheese – 400. Greek Yogurt – 85. DIFFERENCE: 315 fewer calories
  • Fat: Cream Cheese – 36g. Greek Yogurt – 3g. DIFFERENCE: 31 fewer grams of FAT
  • Cholesterol: Cream Cheese – 120mg. Greek Yogurt – 8mg. DIFFERENCE: 112mg cholesterol
  • Sodium: Cream Cheese – 320mg. Greek Yogurt – 53mg. DIFFERENCE: 267mg sodium
  • Carbohydrates: Cream Cheese – 8g. Greek Yogurt – 4.5g. DIFFERENCE: 3.5 grams of carbs

There is one area where Chobani is MUCH higher….

  • Protein: Cream Cheese: 4g. Greek Yogurt – 11g. DIFFERENCE: 5 extra grams of protein

I would not have guessed that subbing just 4 ounces would make such a difference. Wow!

Photo Jul 27, 12 16 45 PM

I am normally a BIG red salsa fan but the salsa verde works perfectly with the lighter eggs.

Photo Jul 27, 11 35 35 AM

I subbed in the Chobani Plain Low Fat Greek Yogurt in place of cream cheese.

Photo Jul 27, 11 49 49 AM

I was so glad for my mandolin to help with the potatoes.

Photo Jul 27, 11 55 07 AM

Frying the potatoes.

Photo Jul 27, 12 05 47 PM

They are nearly done.

Photo Jul 27, 12 08 48 PM

I love me some chorizo!

Photo Jul 27, 12 11 51 PM

Finally the eggs.

Photo Jul 27, 12 14 12 PM

All together with the yogurt.

Photo Jul 27, 12 15 53 PM

Time to fill and roll.

Photo Jul 27, 12 16 25 PM

Delectable! I’ve made these in the past with the cream cheese and did not notice any difference by using the yogurt.  I can’t fathom using cream cheese any more in the future in this.

Breakfast Burritos with Green Salsa

Prep Time: 20 Min | Cook Time: 25 Min | Makes: 4 servings


  • 2 tablespoons olive oil
  • 8 small red potatoes, cut into 1/4 inch slices
  • salt and ground black pepper to taste
  • 1 tablespoon chili powder
  • 1/2 pound bulk chorizo sausage
  • 4 burrito-size flour tortillas
  • 1 tablespoon butter
  • 5 eggs, lightly beaten
  • 1 (4 ounce) package cream cheese 4oz of Chobani Plain Low Fat Greek Yogurt
  • 3 tablespoons chopped fresh cilantro
  • 1/4 cup green salsa


Preheat oven to 200 degrees F (95 degrees C).

Heat the olive oil in a large skillet over medium-high heat. Place the potato slices in the skillet and season with salt, pepper, and chili powder. Cook until the potatoes are tender, about 10 minutes. Remove from the pan to a baking sheet and put in the warm oven.

Stir chorizo into skillet and cook until browned and crumbly, stirring frequently to break apart. Pour off the grease, then place the chorizo in the oven with the potatoes. Wipe the skillet dry with paper towels.

Wrap the tortillas with aluminum foil and place in the warm oven.

Melt butter in the skillet over medium-low heat. Pour in the eggs and continually stir while cooking. When the eggs are nearly set, mix in the chorizo and potatoes. Add the cream cheese Chobani Plain Low Fat Greek Yogurt and stir until melted; just before serving, fold in the cilantro.

Place the tortillas onto individual plates and spoon the eggs onto the lower half of each. Fold the sides over the filling, then roll the tortillas into a tight cylinder; top with green salsa to serve.


Tags: , , , , , , , , , , , , , ,

Categories: Breakfast, Cheese2, Eggs, Lunch2, Mexican, Pork2, Recipes

Author:The Ranting Chef

Check out the best recipes at

12 Comments on “Wow! What a Difference!”

  1. August 11, 2013 at 11:20 am #

    Wish I saw this before I made breakfast this morning!
    Question: How do you keep yogurt from curdling? I traditionally keep in the house/use Fage Total 0% (sorry, Chobani, it’s the brand I grew up with). Any time I try using it in a hot dish it curdles. Any ideas to keep this from happening?


    • August 11, 2013 at 2:13 pm #

      The best bet is threefold:

      1) Set the yogurt out early so it warms to room temp.
      2) Make sure the pan is over low heat when it is added
      3) Add it as close to the end as possible. Even better if you can remove the pan from heat and add the yogurt immediately after.

      Good luck!


      • August 11, 2013 at 4:48 pm #

        Thank you! I see what mistakes I made – points 1 & 2.


  2. August 11, 2013 at 12:15 pm #

    This looks yummy. I love switching recipes up with yogurt. (I’m partial to mixing tuna into yogurt in lieu of mayonnaise.) Thanks for the tip!


  3. August 11, 2013 at 2:12 pm #

    I loooove chobani! Although to be honest I haven’t used it much in recipes! It doesn’t last long in my fridge because I love it for breakfast 😉 ill have to try swapping it into some recipes soon!


  4. August 11, 2013 at 3:26 pm #

    I’m the biggest fan of Chobani you will meet. I eat a cup of their 0 fat cup yogurt every morning for breakfast, and we substitute it for sour cream in every recipe. I will never go back!


  5. nutsfortreasure
    August 11, 2013 at 6:20 pm #

    Reblogged this on Living and Lovin and commented:


  6. August 11, 2013 at 9:51 pm #

    G’day! I never heard of this brand before, true!
    Thank you for allowing me to learn something new that is healthy too!
    Cheers! Joanne


  7. August 13, 2013 at 8:13 pm #

    What a great blog! Thanks for visiting mine. I really learned something here!


  8. August 14, 2013 at 2:47 am #

    Reblogged this on goingfabulous.



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