- 2 tbsp. Olive Oil
- 1 White Onion, Cubed
- 1 Poblano Pepper, Seeded and Quartered
- 1 Red Bell Pepper, Seeded and Quartered
- 2 Cloves Garlic
- ½ cup Chopped Parsley
- 6 tbsp. Butter
- ½ cup AP Flour
- 2 cups Milk (warm)
- 2 cups Chicken Stock (warm)
- ½ tsp. Hot Sauce
- Salt & Pepper to Taste
- 1 lb. Hot Breakfast Sausage (Pork or Turkey)
- 1 Russet Potato, Baked and Peeled
- 1 Red Bell Pepper, Seeded and Diced
- 1 Jalapeño Pepper, Seeded and Diced (optional)
- 8-10 Eggs, Beaten
- Salt and Pepper to Taste
- 8-10 Mi Rancho Non-GMO Cornflowers Tortillas
- 3 cups Shredded Colby Jack Cheese
Roasted Pepper Sauce:
Coat onion, poblano pepper, red bell pepper and garlic in olive oil and spread flat onto baking sheet. Roast at 375˚F for 30 minutes, stirring once, until peppers are soft and slightly charred.
In a medium sauce pan, on Low-Medium Heat, melt butter and whisk in flour to form a thick paste. Cook for 1-2 minutes until it turns a golden color. Slowly whisk in warm milk and chicken broth, keep stirring until smooth and the sauce just begins to thicken. Remove from heat and stir in hot sauce and salt and pepper to taste.
Blend onion, peppers and garlic in a blender with ¼ cup chopped parsley and half of the cream mixture until smooth. Pour this mixture into the remaining cream and set aside.
In a large skillet on medium high heat, add sausage and break apart with a spatula into small pieces as it cooks. If you are using turkey sausage, add some additional fat to help with cooking. Cook until sausage is golden brown. Set aside on a plate lined with a paper towel.
Add 1 tbsp. oil to the same skillet and sauté potato, red bell pepper and jalapeno pepper. Mix until tender, adding salt and pepper to tastes. Lower heat to medium and pour in eggs. Stir gently until almost set and then fold in browned sausage.
Preheat oven to 350˚F. Take a 9” x 13” pan and grease with cooking spray. Spread a layer of roasted pepper sauce to fully coat the bottom of the pan. Take 1 Non-GMO Cornflowers Tortilla and fill with egg/sausage/potato mixture and a small handful of cheese (about ¼ cup). Roll tightly and place seam-side down into the pan. Repeat until you have used all of the egg/sausage/potato mixture. Cover enchiladas with the remainder of the roasted pepper sauce. Sprinkle with the remaining shredded cheese.
Cover pan with foil and bake for 15 minutes. Remove foil and bake for 10 minutes more until bubbly. Serve hot and garnish with chopped parsley.