Red Chile Breakfast Sandwich Recipes

BREAKFAST SANDWICHES WITH CHILE-FENNEL SAUSAGE PATTIES

Steps:

• Make the sausage patties: Using a mortar and pestle, smash together the fennel seeds, oregano, and red pepper flakes. In a large bowl, combine the ground pork with the spice mixture, salt, and black pepper. Give the sausage a good mix, separate it into four equal portions, and shape them into patties. The patties should be just larger than the width of the English muffins, as they will shrink when cooked.
• Heat two large skillets, one over medium heat and the other over medium-low heat. Pour the olive oil into the first pan and, working in batches if necessary, fry the sausage patties for 5 minutes per side, or until crispy and cooked through. When you flip the patties, top each with cheese.
• Melt the butter in the second pan. Crack in the eggs, taking care to not break the yolks. Gently fry the eggs until the whites have set but the yolks are still nice and runny.
• While the eggs and sausage are cooking, spoon a heaping spoonful of the mayo onto each muffin half.
• To build each breakfast sandwich, lay a sausage patty, tomato slice, and fried egg on each English muffin bottom. Sprinkle each egg with a pinch of salt and black pepper, then top with a lettuce leaf and the other muffin half. Serve immediately.

INDIVIDUAL REUBEN SANDWICHES WITH RED CHILE RUSSIAN DRESSING

Steps:

• Preheat the oven to 200 degrees F.
• For the red chile russian dressing: Whisk together the mayonnaise, ketchup, horseradish, capers, chili powder, cornichons and chile de arbol in a bowl and season with salt and black pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
• For the reuben sandwiches: Lay out 20 slices of the bread on a clean work surface, and spread each with a few teaspoons of the Red Chile Russian Dressing. Top each bread slice with 2 slices of the cheese and a dollop of the sauerkraut, followed by a few folded slices of the corned beef. Top each sandwich with another slice of bread.
• Heat the butter in a large skillet over medium-high heat. Working in batches of 5, place the sandwiches in the pan and press down with a metal spatula. Cook until both sides are golden brown. Add more butter, if needed, before cooking the next batch. Keep the sandwiches warm in the oven on a large baking sheet.

RED CHILE CHICKEN CHILAQUILES

Steps:

• To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
• Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
• In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
• To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
• Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.

THE RED DWARF SANDWICH

Steps:

• Melt butter in a skillet over medium heat. Cook the eggs until the white is completely set, but the yolks are still soft , flipping once.
• Spread the mango chutney evenly on four pieces of toasted bread. Place a fried egg on a slice of bread, break the yolk and season egg with a dash of chili sauce. Repeat with two of the remaining pieces of toast and the remaining two eggs. Stack the pieces so that the egg and toast alternate layers. Place the final piece of toast on top and serve immediately.