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This is the specialty of the house
which is a favorite for our guests
that love the exotic tastes and zest of Mexican dishes from the New Mexico
region, Jim Ruppert (host) being from the region.
1 cup chile rellenos, chopped
4 large eggs
2 corn tortillas
1 No.3 can refried beans
1 large tomato
To prepare Chile Rellenos(long green chiles), place fresh peppers on the
broil rack, or grill them on your bar-b-que on high, turning them
frequently, until the skin bubbles. Place them in a papper bag and let
them steam. Then remove the skins, and chop the peppers. Any excess
can be frozen for later use. Heat the frying pan, spray with Pam oil, and
heat a corn tortilla on both sides. Place on plate and place a layer of
refried beans(heated)on top. Then fry two eggs and place on top. Next place
half of the chile rellenos on top, then garnish with shredded cheese.
Place an ice cream dipper of refried beans on the side, and heat the plate
in the oven until cheese melts. After removing, garnish with a circle of
chopped lettuce and tomatoes, and include a few blue corn tortilla chips.
Place hot plate on a cool plate underneath.
CAUTION: query your breakfast guests, to make sure that they are accustomed
to the southwestern taste..For some..MO Hotta..Mo Betta. For others, we
suggest you keep the chile rellenos minimal, and then include the rest on
the side.
Nutrition(per serving): 637 calories
Saturated fat: 5gm
Total fat: 15gm (21% of calories)
Protein: 41gm (26% of calories)
Carbohydrates: 85gm (53% of calories)
Cholesterol: 425mg
Fiber: 14gm
Vitamin A: 635 IU
Alcohol: 0
Sodium: 2049mg
Iron: 9mg
Vitamin c: 27mg
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