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.
