If you caught the latest episode of The Biggest Loser on NBC, you are probably just as excited about the Turkey Breakfast Sausage Chilaquiles as we are! Mexican food is HUGE in our household. The show partnered with Jennie-O and award winning chef, Cheryl Forberg, to create a really easy, healthy breakfast option that packs a lot of flavor without packing on the pounds. We were surprised to find that we had almost all of the ingredients in the house already and it's a really affordable recipe. Even better, it takes less than 30 minutes to make, so you can enjoy a great breakfast and still get out the door on time in the morning.
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. This recipe features better-for-you turkey breakfast sausage. Check it out below!
Prep time: 20 minutes
Serves: 8 people
Ingredients
Instructions
Prep time: 20 minutes
Serves: 8 people
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® Lean Mild Turkey Breakfast Sausage Roll
- 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
Instructions
SAUCE:
CHILAQUILES:
- 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:
- Cook turkey sausage as specified on the package. **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 ¾ cup very hot sauce.
- Sprinkle with ¼ cup turkey sausage crumbles.
- Garnish with onion, feta cheese, cilantro and avocado, if desired.
Check out the Jennie-O site for Nutritional Details!
**This recipe has been posted with permission from Jennie-O.
**This recipe has been posted with permission from Jennie-O.