Kick off your morning with a bold, flavorful spin on a classic Mexican breakfast—Huevos Estrellados con Salsa de Chipotle! Crunchy golden tortillas, savory turkey, and perfectly fried eggs are smothered in a rich, smoky chipotle salsa with just the right amount of heat. Finished with melted cheese and fresh avocado slices, every bite is a perfect balance of crispy, creamy, and spicy flavors. Whether you’re marking a special occasion or simply craving something unique, this dish is guaranteed to impress and satisfy.
INGREDIENTS
For the Salsa de Chipotle:
3-4 Roma Tomatoes; cleaned and chopped
1 garlic clove, medium
1 jar diced chipotle peppers
2 teaspoons Chicken bouillon powder
1 cup of water
For the Huevos Estrellados:
Avocado oil
4 small corn tortillas
4 slices Turkey
4 eggs
1/2 cup Mexican blend cheese
1 Ripe Avocado, sliced
INSTRUCTIONS
Prepare the Salsa de Chipotle:
In a blender, combine the chopped Roma tomatoes, chipotle peppers, garlic clove, chicken bouillon powder, and water.
Blend until the ingredients are well combined but still slightly chunky, depending on your preference. Set aside.
Prepare the Huevos Estrellados:
Heat a generous amount of avocado oil in a pan over medium heat.
Fry the tortillas until golden brown, about 1 to 1.5 minutes per side. If the tortilla puffs up, gently press it down before flipping. Remove and drain on a paper towel.
In the same pan, warm the turkey slices and place one on top of each tortilla.
Crack an egg into the pan and fry until the whites set and the edges are golden brown.
Carefully place each egg on top of the turkey.
Spoon the prepared chipotle salsa over each egg and sprinkle with Mexican-blend cheese.
Slice the avocado in half, remove the pit, and scoop out the flesh. Add avocado slices to your plate as a garnish
Serve immediately and enjoy this authentic Mexican brunch!
FROM A MEXICAN GARDEN CHILES RELLENOS CASSEROLE Prep: 30 minutes Cook: 30 minutes Serves: 4
Ingredients:
6 small chili rellenos
1 cup milk
½ cup flour
2 eggs, beaten with a fork
1/4 teaspoon salt
1 pound Cheddar cheese, shredded (about 4 cups)
Directions
Turn the broiler on high. Place chiles on a pan.
Cook for about 5 minutes and then turn over and cook for about 5 more minutes or until they look charred.
Peel off the waxy skins.
4. Preheat oven to 375°F.
5. Slit open green chiles; remove seeds. Rinse chiles and lay flat on paper towels to dry. 6. In a medium bowl, whisk milk and flour with beaten eggs, Season batter with salt.
7. Layer half of chiles in bottom of a greased 1½-quart baking dish.
8. Top with half of cheese and pour on half of batter. Repeat with remaining chiles, cheese, and batter. 9. Place in middle of oven and bake 30 minutes.
Chiles Rellenos Casserole Recipe: Chiles rellenos casserole is a savory dish made with charred chiles, cheese, and a milk-flour batter, baked to perfection.
Directions: 1. Cut chicken into pieces. 2. Add Salt and pepper to the chicken. 3. Slice the bell pepper and onion into the size you prefer. 4. Cover the bottom of a large skillet with olive oil put over medium-high heat. 5. Once the oil is warm toss in meat, peppers and onion. 6. Cook until done, stirring often. 7. Grate pepper jack cheese. 8. Take one tortilla and fill one side with meat mixture and top with grated cheese. 10.Fold over the other side of the tortilla. 11.Brown the Quesadilla in a large non-stick skillet or griddle. 12. Serve with Salsa.
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