Southwestern Breakfast

  • Yield 4 servings

This Tex-Mex breakfast is perfect for the weekend.


4 -- blue corn tortillas, heated
4 -- (6-inch) flour tortillas, heated
1 1/2 cups refried beans, heated
-- Tomatillo Sauce
8 -- eggs
1 1/2 cups (6-ounces) shredded Cheddar cheese
4 -- scallions, chopped
1 cup chopped tomatoes
4 -- chorizo links
4 -- lime slices
3 -- serrano chiles


  1. Place one blue corn tortilla, one flour tortilla and one-fourth of the refried beans next to each other on each of four serving plates.  Ladle the tomatillo sauce over the tortillas.  Fry the eggs in a skillet to the desired degree of doneness and place one fried egg on top of each tortilla.  Sprinkle with cheese, scallions and tomatoes.  Cook the sausage links in a skillet until cooked through.  Place a sausage link, lime slice and serrano chile on each plate.

Recipe reprinted with permission from the Historical League of Tempe’s Tastes & Treasures(the Historical League, Inc., Tempe, Arizona, 2007).





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