If you know me or if you’ve been following my adventures, you know football season is my favorite time of year. I could go on all day about my favorite teams, my favorite coaches, and don’t even get me started on my son and his talents! The best part of football, though? THE FOOD!
No matter what type of person you are, no matter your background, I believe that team sports and food can bring us all together. I love seeing people of all different races, religions and backgrounds cheering for the home team and enjoying a great tailgate party. Here in Arizona, Southwest flavors are ALWAYS part of tailgate fare or home watch party spreads, and there’s never any shortage of hot sauce, especially at breakfast!
Early morning tailgate and watch parties are some of my favorite events because I absolutely love making and eating breakfast. El Yucateco Hot Sauce has dutifully been on my table over the seasons because of their commitment to consistency and quality.
“The YUCATECO SALSAS Y CONDIMENTOS, a company created in 1968 by Mr. Priamo J. Gamboa, started out as a small family business devoted to the production of homemade habanero pepper sauces.
Nowadays it is a world-renowned company, pioneer in producing and exporting fiery habanero pepper sauces, as well as a variety of traditional Mexican products to the U.S., Europe, Asia and Oceania.”*
Today, I’m including El Yucateco in a super fun and delicious new breakfast recipe that I’m sure will be a big hit on any football breakfast table. It’s perfect and portable for the tailgate lawn or plated up at home for the watch party. Let’s make some Green Chile Queso Breakfast Potatoes!
These are a twice baked potato with an El Yucateco breakfast twist! Bake and hollow out your potatoes, saving the insides to combine with some roasted, chopped poblano chiles and browned-up breakfast sausage. But wait…there’s more!
The best part of this recipe is the spicy queso sauce! Whisk together some evaporated milk and cornstarch, then add in some white American cheese and shredded mozzarella. Spice it up by adding a teaspoon of El Yucateco’s Chile Habanero Green Sauce and let that melt and thicken.
Add a couple BIG spoonfuls of that queso into your potato mixture, stir it all up, and stuff it into your baked potatoes. I placed mine into a cast iron skillet with the leftover hash spilling over the sides. You can bake this up however you want, just be sure to sprinkle it with some leftover shredded cheese before you get everything hot and happy!
I finished this off with some sunny side up eggs, another drizzle of spicy queso sauce, some more of those roasted green chilies, and another big drizzle of that El Yucateco green sauce!
There were ZERO helpings left by halftime when I made these! You could easily do these on a griddle if you’re tailgating, just bake the potatoes ahead of time and finish them out on the lawn.
I promise these will not disappoint! Get your team gear ready, get yourself some El Yucateco Green Sauce and make this recipe!!!
Green Chile Queso Breakfast Potatoes
Ingredients:
4 Russet Potatoes
2 Sweet Italian Pork Sausages (4 oz. each)
2 large Poblano chiles
1 can (12 oz.) evaporated milk
1 tbsp. Cornstarch
6 oz. white American cheese
6 oz. shredded Mozzarella cheese
2 tsp. El Yucateco Chile Habanero Green Sauce
8 eggs
Salt/pepper
Steps:
Preheat the oven to 400 degrees.
Wrap the potatoes in foil and bake in the oven for about 30 minutes until soft. Remove the foil and allow them to cool. When cool, cut them in half lengthwise and hollow the centers out, reserving the insides in a separate bowl.
Increase the oven heat to broil.
Slice the Poblano chiles in half and remove the cores. Place them on a baking sheet and broil them for about 3 minutes on each side, until the skins become brown and blistered. Remove from the heat, allow them to cool and chop.
Remove the casings from the sausages, add them to a large skillet and brown the sausage. When the sausage is cooked through, add the leftover potato centers and about half of the chopped Poblano chiles. Season the mixture with salt and pepper, add a teaspoon of El Yucateco Chile Habanero Green Sauce, stir and heat. Set aside and keep the mixture on low heat while you make the spicy queso sauce.
In a medium saucepan, combine the evaporated milk and cornstarch. Whisk on medium heat until the mixture begins to bubble. Add the two cheeses and another teaspoon of El Yucateco Chile Habanero Green Sauce. Stir and heat until the mixture is thick and bubbly.
Add about ½ cup of the spicy queso sauce to the potato mixture and stir to combine.
Reduce the oven heat to 400 degrees.
Spoon the potato mixture into the hollowed out potatoes. Top with more shredded Mozzarella cheese and place the stuffed potatoes in a cast iron skillet or on a baking sheet. Bake them in the oven at 400 degrees for about 10 minutes, just until the cheese is melted.
Remove from the heat, transfer to a serving dish, drizzle with more spicy queso sauce, top with the remainder of the green chiles and finish with another big drizzle of El Yucateco Chile Habanero Green Sauce. Serve immediately.
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