Turkey Breakfast Sausage Chilaquiles

Name: Turkey Breakfast Sausage Chilaquiles
Total time: 30 min
Yield: 8
Cuisine: Mexican/ Tex-Mex
Ingredients: SAUCE:; 2 (14.5-ounce) cans diced fire roasted tomatoes; 1 cup chopped onion; 1 roasted red bell pepper; 1 cup fat-free low-sodium chicken broth; ¼ cup chopped cilantro; 1 tablespoon fresh lime juice; 2 teaspoons chopped garlic; ½ teaspoon chili powder; ½ teaspoon ground mustard; ½ teaspoon dried oregano; ½ teaspoon ground cumin; 1 tablespoon chipotle chile in adobo sauce, if desired; salt and pepper, if desired; CHILAQUILES:; 1 (16-ounce) package JENNIE-O® All Natural* Turkey Sausage; 48 baked corn tortilla chips; ½ cup thinly sliced red onion; ¼ cup crumbled low-fat feta cheese; ¼ cup chopped fresh; 1 medium avocado, diced or ½ cup guacamole, if desired

Turkey Breakfast Sausage Chilaquiles are the perfect way to start the day! Corn tortillas soaked in salsa, topped with cheese, onions, and avocado at 200 calories per serving — breakfast can’t get any better than this.

Total Time

30 Minutes

Serving Size

8 Servings

SAUCE:

(14.5-ounce) cans diced fire roasted tomatoes

cup chopped onion

roasted red bell pepper

cup fat-free low-sodium chicken broth

1/4

cup chopped cilantro

tablespoon fresh lime juice

teaspoons chopped garlic

1/2

teaspoon chili powder

1/2

teaspoon ground mustard

1/2

teaspoon dried oregano

1/2

teaspoon ground cumin

tablespoon chipotle chile in adobo sauce, if desired

salt and pepper, if desired

CHILAQUILES:

(16-ounce) package JENNIE-O® All Natural* Turkey Sausage

baked corn tortilla chips

1/2

cup thinly sliced red onion

1/4

cup crumbled low-fat feta cheese

1/4

cup chopped fresh

medium avocado, diced or 1/2 cup guacamole, if desired

Chilaquiles is a classic Mexican dish, traditionally made with fried corn tortillas soaked in red or green salsa (sauce).

It is usually topped with fresh Mexican cheese (queso fresco), onions, avocado and sometimes chicken.

It can be served with refried beans and/or eggs, if desired.

Sauce:

In bowl of food processor or jar of a blender, purée all sauce ingredients until smooth.

Pour into a 2 quart sauté pan, simmer sauce, stirring, 3 minutes and season with salt and pepper, if desired.

Keep warm. (Sauce may be made 2 days ahead and chilled, covered.) Yield 6 cups.

Chilaquiles:

Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Place 1/2 inch thick patties in hot skillet. Turn occasionally and cook approximately 15 to 17 minutes. Always cook to well-done, 165°F as measured by a meat thermometer. Set aside.

Assemble Chilaquiles in shallow dishes or soup bowls.

Crumble 6 tortilla chips into each bowl.

Top with 3/4 cup very hot sauce.

Sprinkle with 1/4 cup turkey sausage crumbles.

Garnish with onion, feta cheese, cilantro and avocado, if desired.

Calories

200

Protein

17g

Carbohydrates

16g

Fiber