This recipe for Turkey Breakfast Sausage Chilaquiles was seen on NBC’s The Biggest Loser last night. It’s made with a JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll and has lots of flavors and textures to keep you going strong and eating healthy.
This delicious recipe was created in collaboration with Biggest Loser RD Cheryl Forberg, the recipe puts a tasty, low-calorie spin on a favorite south-of-the-boarder dish. I’ve partnered with Jennie-O to share with you this recipe for Turkey Breakfast Sausage Chilaquiles.
Chilaquiles are traditionally made with fried corn tortillas soaked in red or green salsa. This recipe features better-for-you turkey breakfast sausage, without forfeiting the flavors of the classic Mexican dish.
The key to success in weight loss starts in the kitchen. Let’s get started!
Turkey Breakfast Sausage Chilaquiles Recipe Ingredients:
Turkey Breakfast Sausage Chilaquiles SAUCE
- 2 (14.5-ounce) cans diced fire roasted tomatoes
- 1 cup chopped onion
- 1 roasted red bell pepper
- 1 cup fat-free low-sodium chicken broth
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped garlic
- ½ teaspoon chili powder
- ½ teaspoon ground mustard
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 tablespoon chipotle chili in adobo sauce, if desired
- salt and pepper, if desired
CHILAQUILES
- 1 (16-ounce) package JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll
- 48 baked corn tortilla strips
- ½ cup thinly sliced red onion
- ¼ cup crumbled low-fat feta cheese
- ¼ cup chopped fresh cilantro
- 1 medium avocado, diced or ½ cup guacamole if desired
Turkey Breakfast Sausage Chilaquiles DIRECTIONS
Sauce:
In a bowl of food processor or jar of a blender purée all sauce ingredients until smooth. Pour into a 2 quart sauté pan, simmer sauce, stirring, 3 minutes and season with salt and pepper, if desired. Keep warm. (Sauce may be made 2 days ahead and chilled, covered.) Yield 6 cups.
Chilaquiles:
Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
Set aside.
Assemble Chilaquiles in shallow dishes or soup bowls.
Crumble 6 tortilla chips into each bowl.
Top with ¾ cup very hot sauce.
Sprinkle with ¼ cup turkey sausage crumbles.
Garnish with onion, feta cheese, cilantro and avocado, if desired.
- Turkey Breakfast Sausage Chilaquiles Recipe Ingredients:
- Turkey Breakfast Sausage Chilaquiles SAUCE
- 2 (14.5-ounce) cans diced fire roasted tomatoes
- 1 cup chopped onion
- 1 roasted red bell pepper
- 1 cup fat-free low-sodium chicken broth
- ¼ cup chopped cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped garlic
- ½ teaspoon chili powder
- ½ teaspoon ground mustard
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 tablespoon chipotle chili in adobo sauce, if desired
- salt and pepper, if desired
- CHILAQUILES
- 1 (16-ounce) package JENNIE-O® Lean Mild Turkey Breakfast Sausage Roll
- 48 baked corn tortilla strips
- ½ cup thinly sliced red onion
- ¼ cup crumbled low-fat feta cheese
- ¼ cup chopped fresh cilantro
- 1 medium avocado, diced or ½ cup guacamole if desired
- Turkey Breakfast Sausage Chilaquiles DIRECTIONS
- Sauce:
- In a bowl of food processor or jar of a blender purée all sauce ingredients until smooth. Pour into a 2 quart sauté pan, simmer sauce, stirring, 3 minutes and season with salt and pepper, if desired. Keep warm. (Sauce may be made 2 days ahead and chilled, covered.) Yield 6 cups.
- Chilaquiles:
- Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
- Set aside.
- Assemble Chilaquiles in shallow dishes or soup bowls.
- Crumble 6 tortilla chips into each bowl.
- Top with ¾ cup very hot sauce.
- Sprinkle with ¼ cup turkey sausage crumbles.
- Garnish with onion, feta cheese, cilantro and avocado, if desired.
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