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Yield:
serves 3
serves 3
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Recipe courtesy of Mollie Garnes and Caleb Fuller at @trueandgolden
Featured Cheese
Mango Habanero
Mango Habanero
Ingredients
- 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
Instructions
- Preheat the oven to 400F
- Slice the bell peppers in half and clean out the seeds.
- In a bowl, combine the corn, sausage, and crushed tortilla chips. Divide the mixture in half.
- 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
- Stuff the peppers, half with scrambled eggs and half plain on top. The fried eggs will be added last.
- Bake covered in foil for 20 minutes.
- 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.
- If necessary, reduce the red chile sauce in a pan until it passes the spoon test.
- Bake the migas peppers uncovered for another 15 minutes.
- While the migas peppers finish, fry 3 eggs in butter, using ring molds if possible. Set aside.
- Serve the migas peppers with red chile sauce, mangoes habanero crema, sliced chives, and a fried egg (if plain).
