Wampler’s Sausage “Beachy Breakfast Bake Off” Contest - October 2016
Breakfast Sausage & Chorizo Chilaquilada
Placement: 4th Place
Prize won: Golden Ticket to compete at World Food Championships
My unique Chilaquilada combines chilaquiles and enchiladas resulting in a extraordinary breakfast masterpiece!
This great recipe earned me a Golden Ticket! WFC, here I come!
RECIPE:
Breakfast Sausage & Chorizo Chilaquilada
Breakfast Sausage & Chorizo Chilaquilada
Ingredients:
- 1/3 cup Mexican crema
- ½ tsp adobo sauce (from chipotle in adobo)
- Vegetable or canola oil, for frying
- 1 ½ cups corn tortillas, cut into triangles
- 8 oz Wampler’s original sausage
- 2 oz bulk pork chorizo
- 1 cup finely chopped onion
- 1 cup red mild enchilada sauce
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 Tbsp pure olive oil
- 1 Tbsp butter
- 4 eggs
- Kosher salt, to taste
- Ground black pepper, to taste
- ½ cup grated Mexican blend cheese
- 1 avocado, cut into wedges
- 2 Tbsp finely sliced green onion
Directions:
- In a small bowl, combine crema and adobo sauce; transfer to a piping bag or zipper bag with a tiny hole; refrigerate till ready to use.
- In a small saucepan, heat oil till temperature reaches 350 degrees F. Fry tortilla triangles till slightly brown and crispy; with a slotted spoon transfer to a paper towel lined plate; set aside.
- In a 12”-inch cast iron skillet, brown sausage and chorizo (5-8 minutes); add onions and cook till translucent (2-3 minutes); add enchilada sauce, salt and sugar and simmer on low for another 2 minutes; set aside.
- In a large non-stick, heat olive oil and butter; break in eggs carefully and fry over medium/high; with a round cookie cutter, cut perfect rounds from eggs; season with salt and pepper.
- To assemble, gently toss cheese and fried tortilla chips in prepared sausage and chorizo mixture; top with fried eggs; drizzle crema; garnish with avocado wedges and sprinkle with green onions. Enjoy!
4 servings