New Mexico Green Chile Breakfast Skillet

Any breakfast cannot go without some chile peppers let alone the green chile sauce. This skillet is filled with flavor and meat, cheese, potatoes, eggs, and of course the Green chiles. 

Updated Recipe and picture found at State Eats

Ingredients:

For green Chile sauce:

• 2-3 of our New Mexico green Chile peppers (already roasted and frozen)
• 2 tablespoons olive oil
• 2 cloves garlic
• 1/2 cup minced onion
• 1 tablespoons flour
• 1 cup water
• Salt

For Breakfast skillet

• 2 -3 tablespoons olive oil
• 1/2 pound baby potatoes, cubed
• 6 ounces chorizo
• 1 large tomato, chopped
• 2 -3 eggs
• Salt
• Pepper
• 1/2 cup cheddar or Monterey jack cheese
• Half an avocado, diced
• Hot sauce (optional)

Directions: 

To make green chili sauce: 

1. Thaw green Chiles over night 
2. Peel off black skin
3. Take out the seeds and cut the stem off 
4. Dice them and set aside
5. Heat olive oil in a heavy saucepan. 
6. Saute garlic and onion until onion is translucent. 
7. Blend in flour. 
8. Add water gradually, whisking to break up any clumps. 
9. Add peppers. 
10. Bring to a boil, then simmer for about 5 minutes. 
11. Add salt to taste. Set aside (Can be made a day ahead).

To make breakfast skillet: 

1. In a cast iron skillet over medium heat, add oil. 
2. Once heated, add diced potatoes. Cook until potatoes are browned, about 15 minutes. 
3. Remove to a plate and set aside.
4. Add chopped tomato. Cook for about 5 minutes or until tomatoes are bubbling. 
5. Add chorizo to skillet. Cook until heated through, breaking up any clumps. 
6. Remove to a plate and set aside.
7. Add diced potatoes back to skillet, then chorizo/tomato mixture. 
8. Make a well in the mixture and crack eggs into each well.
9. Sprinkle with salt and pepper.
10. Cover skillet and cook eggs until yolk just begins to firm up, approximately 10 minutes.
11. Uncover, top with cheese, avocado and green chili sauce. 
12. Season with hot sauce if desired.