Tag Archives: tex mex

Texas Breakfast Patty Melt

Lord help me, I just cannot keep up with the overnight-oats, acai breakfast bowl brunch eaters of late.  When it’s the weekend, all I crave is some stick-to-your-ribs, hungover (remember, I said “Lord help me”), diner style goodies!  Whelp…here it is!

Speaking of diner style, I often enjoy the famed patty melt when frequented, so here I did a morning spin on it.  Also, in true Tejas fashion, I had to kick it up a bit with some yee-haw hot peppers!  All in all, I may never go back to the regular guy…seems a bit boring now.  Everyone knows I’m into the rebels of the world!…Lord help me.

The Starting Lineup

  • 8 slices Texas toast (or rye, sourdough, etc)
  • 1-1/2 lb breakfast sausage
  • 8 slices thick cut bacon, cooked crisp
  • 4 eggs, fried
  • 4 American cheese slices
  • 1 large yellow onion, chopped
  • 1 poblano pepper, seeded chopped
  • 1-2 jalapeno peppers, sliced (seeded optional…how spicy do you like it??)
  • 4 Tbsp butter, divided
  • 2 Tbsp mayonnaise
  • Pickled jalapenos (optional)

In a large heavy bottomed skillet, melt 2 tablespoons butter over medium-low heat.  Add in the chopped onion along with the poblano and jalapeno peppers.  Allow to cook down for at least 20 minutes, stirring occasionally.  This creates the very soft, translucent patty melt style onion you’re familiar with.

Meanwhile, make 4 large, but thin patties out of the breakfast sausage.  Cook the sausage patties along with the bacon till cooked through.  Remove to paper towel lined plate.  To that same pan, cook up your eggs to you desired doneness (over-easy, over-hard, scrambled..)

Assemble Sandwiches:

Coat each slice of bread with the mayonnaise, the side that you’ll be grilling.  The mayo creates a nice “crust” when cooking.

To your 1st slice of bread, layer the cheese, sausage, onion-hot pepper mix, bacon, egg (and another slice of cheese and pickled jalapenos if desired).  Top with remaining slice of bread, again, mayo side out.

Add remaining 2 Tbsp butter to a hot, wiped-clean skillet and carefully grill each side to a golden brown perfection!  Enjoy my friends!!

TexasMelt

Spicy Shredded Chicken & Cheese Stuffed Poblanos

I was in the mood for a Chilé relleno, but didn’t want the heaviness that goes along with such a meal.  These stuffed poblanos have a fresher taste since they’re only roasted instead of fried and contain only a couple of simple ingredients!  A nice light take on a Mexican fave!

*Use whichever flavor or cut of cheese you prefer. I used cheese sticks because they’re were handy and the exact flavors I was wanting.

*When I say red sauce, I do NOT mean enchilada sauce..though you’re welcome to try!  I’m thinking more along the lines of that super spicy sauce you get a Mexican restaurants in the smaller dish or from the kitchen.  Basically a spicy, thin salsa.  Make sense??

The Starting Lineup

  • 2 cooked chicken breast, shredded (rotisserie, poached)
  • 4-6 poblano peppers, roasted (skin-peeled)
  • 6-8 Cheese sticks (I used a mix of pepper jack & manchego)
  • 1/4 cup spicy red sauce (homemade, HEB, el Pato, etc)
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • Evoo
  • Kosher salt & pepper

Garnish

  • Mexican crema or sour cream, more red sauce, cilantro, limes.. 

Assuming that your chicken and poblanos are already prepped and ready to go (shredded/chopped and roasted/peeled), we’ll start with the onions!

 In a sauté pan heat about 1Tbsp of EVOO to medium heat.  *You always want your oil hot before you add in your ingredients.  Add in the 1/2 of a diced onion into the pan and allow to sweat down a bit while stirring.  After about 3-5 minutes and in the minced garlic.  Cook both of these together for just 1 minute and remove from the heat.  Burnt garlic is sooo not good!

 Transfer the cooked down onions & garlic to a large bowl.  Along with those you’re going to add in the cooked chicken, the spicy red sauce and a pinch each of kosher salt & pepper.  Feel free to add more red sauce if you’d like, you just don’t want it too wet.

   On to the poblano peppers…after the blistered skins are removed, make a couple inch slit into just ONE side.  Do NOT cut all the way through.  With a small spoon carefully scrape out as much of the seeds as you can.

 Next, place half of a cheese stick into the poblano (I used pepper jack here).  Next add a good size scoop of the spicy chicken mixture into the poblano.  Finally, top with 1 more cheese stick (I used manchego, melts beautifully, and just cut in half for two pieces).  Place the finished stuffed peppers onto a baking sheet or baking dish.

   Place the stuffed poblano peppers into your oven set on broil.  Have the rack about 6″ under your broiler and watch closely, as this will only take a few minutes.

Once the cheese is ooey-gooey they’re ready to devour!  Serve along side a light rice or beans and garnish with a Mexican crema/sour cream, more red sauce, cilantro and a lime!  Enjoy!!

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