serves 3

Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden

Featured Cheese
Mango Habanero
Migas stuffed peppers


  • 3 bell peppers
  • 4 garlic-herb chicken sausages, no casing
  • 1 cup roasted corn
  • 1 cup tortilla chips, crushed
  • 6 eggs
  • 1 T butter
  • 1 T milk
  • 1/2 tsp. onion salt
  • ground black pepper to taste
  • 1 cup sour cream
  • 1/2 log Laura Chenel mango habanero goat cheese
  • 1 7oz. tub Laura Chenel spreadable goat cheese
  • New Mexico red chile sauce
  • chives


  1. Preheat the oven to 400F
  2. Slice the bell peppers in half and clean out the seeds.
  3. In a bowl, combine the corn, sausage, and crushed tortilla chips. Divide the mixture in half.
  4. Whisk 3 eggs with onion salt and black pepper. Scramble them in butter until they reach a custard texture. (They’ll finish in the oven). Mix them into 1/2 the migas mix
  5. Stuff the peppers, half with scrambled eggs and half plain on top. The fried eggs will be added last.
  6. Bake covered in foil for 20 minutes.
  7. While baking, add the mango habanero goat cheese, spreadable goat cheese, and sour cream into a blender or food processor. Pulse briefly until well blended, then chill while the peppers cook.
  8. If necessary, reduce the red chile sauce in a pan until it passes the spoon test.
  9. Bake the migas peppers uncovered for another 15 minutes.
  10. While the migas peppers finish, fry 3 eggs in butter, using ring molds if possible. Set aside.
  11. Serve the migas peppers with red chile sauce, mangoes habanero crema, sliced chives, and a fried egg (if plain).
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