Total Time
35mins
Prep 15 mins
Cook 20 mins

I found this wonderful cookbook, Real New Mexico Chile. It has such unsual recipes in it and this was one I had to try. It is billed as the New Mexico version of Eggs Benedict. I made this using whole wheat pastry flour and blue cornmeal. However, it will work just as well with your choice of cornmeal and all-purpose flour. The eggs can be fried or use my Microwave Poached Eggs Microwave Poached Eggs. Serve this with a fruit salad for a nice weekend brunch.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
  3. With a pastry cutter, mix in the shortening until crumbly.
  4. Gently stir in the yogurt just to moisten and form a soft dough.
  5. Spray a cookie sheet with non-stick cooking spray.
  6. Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
  7. Bake biscuits in preheated oven for 15 minutes.
  8. In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
  9. Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
  10. Whisk in the milk and milk powder while continuing to stir.
  11. Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
  12. Add the green chiles, stirring to mix.
  13. Season with salt and pepper to taste.
  14. Split biscuits and top with cooked egg, divide sauce evenly and serve.
Most Helpful

Yummy! This is soooooooo good! I did the biscuits drop-style and they turned out perfect. It's very comforting and great for breakfast and dinner! Thank you so much, I'll be making this one again.

SweetySJD January 31, 2007