Southwest Green Chile Sausage Recipes

SAUSAGE AND GREEN CHILE STRATA

Steps:

• SPRAY an 8 x 8-inch glass baking dish with no-stick cooking spray.
• BRUSH bread slices with melted shortening. Place 4 slices in prepared dish. Top with half the sausage, chiles and cheese. Top with 4 more slices of bread, then remaining sausage and chiles.
• BEAT together eggs, milk, mustard, salt and pepper. Pour egg mixture over the layers; sprinkle with remaining cheese.*
• HEAT oven to 350 degrees F. Bake about 40 minutes or until puffed and center is set. Let stand 5 to 10 minutes before cutting into squares.

SOUTHWEST GREEN CHILE SAUSAGE

Steps:

• Grind the chicken using a Kitchen Aide grinder (can also use a food processor).
• Put into a large bowl and add the remaining ingredients.
• Blend thoroughly.
• Divide into 4 portions and put into freezer bags for later use.

SOUTHWEST SCOTCH EGG RELLENOS

Steps:

• Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.
• While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with ½ cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8" thin, gently peel back top parchment. Use sharp knife to cut into 6 pieces.
• Stuff green chiles with 1/6 of cream cheese mixture-about 2 tablespoons-set aside. Peel eggs and pat dry, or pat dry packaged eggs. Roll eggs in flour; insert 1 into each green chile. Wrap each green chile in sausage, pressing firmly. Roll stuffed green chile in flour, dip into egg, then roll in panko bread crumbs, pressing firmly. Roll each green chile in remaining grated cheddar, pressing cheese to stick. Lightly coat with cooking spray on all sides.
• Suggested Cooking method-air fryer oven 350 degrees for 25 minutes-turning gently after 15 minutes. Can be baked in oven at 400 degrees for 25 minutes, turning gently after 15 minutes.
• Gently cut in half lengthwise with serrated knife, sprinkle with mild red chile powder, and serve with guacamole, salsa, and sour cream for a delicious and nutritious egg fiesta!
• Can be reheated in air fryer at 350 degrees for 15 minutes or oven at 400 degrees for 15 minutes-microwave reheating not recommended.
• The Southwest region of the United States is best known for the spicy influence from south of the border. A regional favorite is Hatch green chiles from Hatch, NM, which most of us use in every meal-including in eggs any time of day you need a nutritional boost. The annual Hatch Chile Festival is the time for Tucson foodies to stock up on fresh Hatch green chiles-they add a mild kick to any egg dish from their bright and spicy flavor profile. Every year in Tucson there are giant industrial chile roasters filling the air with a spicy, pungent aroma unique to the char-roasted green chile. With all of this careful attention to detail, I use the highest quality ingredients to really showcase my favorite regional delight has resulted-a highly nutritious spicy, creamy, hearty, and crunchy Southwest Scotch Egg Rellenos-Enjoy This Unique Egg Creation!

SOUTHWESTERN SAUSAGE SKILLET

Steps:

• In a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender.

SOUTHWEST SAUSAGE BAKE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Grease a 10x9-inch baking dish. Layer half the tortilla pieces into the bottom of the prepared dish; top with 2 cans green chilies, half the cooked sausage, and half the cheese, respectively. Repeat layering.
• Beat eggs, milk, salt, garlic salt, onion salt, black pepper, and cumin together in a bowl; pour over the layers in the baking dish.
• Cover baking dish with plastic wrap and refrigerate 8 hours to overnight.
• Remove dish from refrigerator and let warm at room temperature for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the casserole bake in the preheated oven for 50 minutes. Arrange a layer of tomato slices atop the casserole and continue baking until a knife inserted into the middle of the casserole comes out clean, 10 to 15 minutes more. Let casserole cool 10 minutes before cutting.

SOUTHWESTERN SAUSAGE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with cooking spray.
• Add sausage to a large frying pan over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes.
• Mix poultry seasoning, salt, cumin, chili powder, black pepper, cayenne, oregano, sage, and garlic powder into the sausage mixture.
• Combine cornbread crumbles and bolillo pieces in a large bowl. Mix in sausage mixture. Add creamed corn, chicken broth, green chiles, eggs, and cilantro; stir to combine.
• Transfer stuffing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover and continue to bake until golden, about 15 minutes more.