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.
- 1 whole wheat flour or 1 all-purpose flour
- 118.29 ml cornmeal
- 3.69 ml baking soda
- 3.69 ml baking powder
- 1.23 ml salt
- 59.14 ml shortening
- 236.59 ml nonfat plain yogurt
- 14.79 ml olive oil
- 170.09 g chorizo sausage, cumbled or 170.09 g pork sausage
- 29.58 ml all-purpose flour
- 473.18 ml nonfat milk
- 59.14 ml nonfat dry milk powder
- 78.07 ml chopped roasted and peeled New Mexico green chili pepper
- 6 eggs, fried or 6 eggs, poached
- Preheat oven to 450 degrees.
- In a medium bowl stir together the flour, cornmeal, baking powder, soda and salt.
- With a pastry cutter, mix in the shortening until crumbly.
- Gently stir in the yogurt just to moisten and form a soft dough.
- Spray a cookie sheet with non-stick cooking spray.
- Pat dough into a circle 1 inch thick and cut biscuits using a 3 inch cutter.
- Bake biscuits in preheated oven for 15 minutes.
- In a heavy skillet over medium heat saute the choirzo or sausage in oil until brown, drain if needed.
- Return drained meat to skillet and sprinkle with the 2 tablespoons flour, cook stirring until flour is brown, about 5 minutes.
- Whisk in the milk and milk powder while continuing to stir.
- Cook until mixture is thick and consistency of cream gravy, about 5 minutes.
- Add the green chiles, stirring to mix.
- Season with salt and pepper to taste.
- Split biscuits and top with cooked egg, divide sauce evenly and serve.
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.