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Turkey Breakfast Sausage Chilaquiles

Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author Jenn Powell

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 chili 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 strips
  • ½ cup thinly sliced red onion
  • ¼ cup crumbled low-fat feta cheese
  • ¼ cup chopped fresh cilantro
  • 1 medium avocado died or ½ cup guacamole, if desired

Instructions

  • Sauce:
  • 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.