Tex-Mex Eggs Benedict is a southwestern update on the classic recipe. Crispy toasted English muffins are covered with fire-roasted poblano, sausage patties, a poached egg, and a rich, creamy queso. Unique and delicious!
Step One: Easy Queso
2 Chop the cheese in small pieces.
3 Heat the evaporated milk and a heavy saucepan until it is just under a boil.
4 Stir the cheese into the evaporated milk.
5 Continue to stir until smooth - about 5 minutes.
6 Stir in the undrained chiles and set aside.
Step Two: Roast Poblanos
9 To fire roast the poblanos hold them over the flame of a gas stove until the skin is blistered and blackened. You can use a plumbers torch, or heat them in an iron skillet over high heat, as well.
10 When the poblanos are blistered put them in a plastic bag and seal. This will make the skin come off very easily. Leave them for about 5 minutes.
11 Remove skin and seeds. To remove skin just gently rub and it will come right off.
12 Cut each poblano in 2 pieces and set aside.
Step Three: Cook Sausage
15 Cook the sausage patties according to the directions.
16 Place the cooked patties on paper towels and set aside.
Step Four: Poached eggs
19 Poach the eggs until the yolks are beginning to set, about 4 minutes. See notes below.
20 Remove from the pan with a slotted spoon and drain on a paper towel.
21 Set aside.
Step Five: Assembly
24 Toast the English muffins and place 1/2 on each plate.
25 Place 1/2 of a poblano on each English muffin.
26 Top with a sausage patty.
27 Top the sausage patties with one poached egg.
28 Spoon the warm queso over each egg.
29 Sprinkle with chopped cilantro and serve hot.
