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Breakfast

The BEST Breakfast Burrito


1 tortilla
2 eggs
2 breakfast sausage links
½ cup “Stinkin” Good Green Chile
½ cup hash browns or cooked potatoes
½ cup grated Mexican cheese
1 Tablespoon sour cream (optional)

Cook sausage, hash browns and scramble eggs in sauté pan. Add eggs, hash browns and diced sausage links to warm tortilla, roll tortilla, top with heated green chile and grated cheese (microwave 30-60 seconds if needed) add sour cream to top and enjoy!

Yields: 1-2 Servings

 

“Stinkin” Good Green Chile Eggs Benedict


1 container (15 oz.) “Stinkin” Good Green Chile
1 ½ cup (10 oz.) Pepper Jack cheese, shredded (divided)1 lb.
Chorizo sausage; browned and drained. Keep warm
4 slices Sourdough bread, toasted, lightly buttered
1 tomato, sliced
1 avocado, sliced
4 eggs, cooked over easy (or preferred doneness) in butter
Salt/pepper to taste

Combine “Stinkin” Good Green Chile and cheese in a medium saucepan over medium heat, for 10 minutes.

Assemble: Place toast on a plate, add sliced avocado, tomato and ¼ cup chorizo and fried egg. Pour ½ cup of Stinkin Good Green Chile sauce over Benedict. Sprinkle with remaining cheese. Repeat with remaining plates.

Yield: 4 Servings

 

Serving suggestions:


Black Bean Salsa: 1 (14 oz.) can black beans (rinsed/drained), 1 cup jarred salsa, ¼ cup chopped cilantro, zest/juice of 1 lime and salt/pepper to taste.
Mexican Salad : 4 cups shredded lettuce, 1 cup loosely packed cilantro leaves, 1 diced tomato, 1 diced avocado, and ½ cup chopped red onion (or 6 diced scallions)

NOTE: Medium “Stinkin” Good Green Chile was used for this recipe. You can substitute it with Mild or Hot.

Recipe created by Brenda Tenenbaum, “The Seasoned Gourmet”, www.theseasonedgourmet.biz



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Denver, Colorado

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