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

5 5

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.