Not only do I love August for the long hot summer days, but it is also peak hatch chile season! I am usually one of the first people in line for Hatchfest at Central Market and will spend the rest of the month adding hatch chiles to every dish I make. Creating a Hatch Chile Breakfast Casserole was as easy as swapping potatoes for tortillas and adding hatch chiles to my classic recipe. I used fresh chiles this time, but I am headed back to Central Market for some roasted chiles to throw in next time. Enjoy! xoxo

Print Hatch Chile Breakfast Casserole Recipe.

1 pound turkey breakfast sausage

1 white onion chopped

2-4 Hatch Chiles, seeded and diced (roasted or fresh)

10oz can of no salt Rotel

8 large eggs

2 cups of low-fat milk

1 teaspoon black pepper

1 teaspoon garlic powder

2 teaspoons paprika

9-12 Flour Tortillas

1 cup grated Monterey Jack cheese

In a large skillet, cook the sausage until browned. Add onion, hatch chiles, and Rotel to sausage and cook until vegetables are tender. Whisk together the eggs, milk, pepper, garlic powder, and paprika in a separate large bowl.

Line a large casserole dish with flour tortillas and top with half of the sausage and vegetable mixture. Pour a third of the egg mixture over the sausage and tortillas, then top with another layer of flour tortillas the second half of the sausage mixture, and another third of the egg mixture. Finish with another layer of flour tortillas and the remaining egg mixture, and top with Monterey Jack cheese.

Cover with foil and bake at 400 degrees for about 30 minutes. Remove the foil and let the cheese brown for another 10 minutes. Serve warm.

Looking for more breakfast recipes? Check out my posts here:

Breakfast Casserole

Avocado Toast Four Ways

Banana Bread

Sausage Balls

Sour Cream Coffee Cake

Mini Frittatas

Am I the only one who uses Cinco de Mayo as an excuse to eat endless amounts of Tex Mex? Alex had been asking for a mortar and pestle for a while and I finally got him one for his birthday. I thought it was kind of silly but quickly realized how much easier it was to make guacamole with it. Since we have been eating guacamole nonstop, I have perfected a simple recipe that doesn’t require a lot of prep time in the kitchen. My fridge is already stocked with avocados for a weekend of Tex Mex to “celebrate” Cinco de Mayo! xoxo

Images via Alex Phillips.

Download the recipe for Guacamole

3-4 ripe avocados

1/4 teaspoon of salt and pepper

1/4 teaspoon of cayenne pepper (only use a dash if you want mild)

1/2 teaspoon of Trader Joe’s Chile Lime Seasoning

3 tablespoons of Mrs. Renfro’s Mild or Medium Salsa

Mash avocados until the texture is smooth, either using a mortar and pestle or fork. Add salt, pepper, cayenne, Trader Joe’s Chile Lime Seasoning, and Mrs. Renfro’s Salsa. Mix well until combined and serve with tortilla chips. Add a squirt of lime juice to preserve avocado from coloring.

Images via Alex Phillips.

Print Tortilla Soup Recipe

32 ounces of chicken broth

28 ounces diced fire-roasted tomatoes

14 ounces diced green chilies

1 package McCormick taco seasoning mix

2 chicken breasts

1 white onion chopped

8 yellow corn tortillas

1 Tablespoon olive oil

1 teaspoon salt

2 teaspoons cayenne pepper

1 cup shredded Mexican style cheese blend

In a large pot, combine chicken broth, fire-roasted tomatoes (drained), diced green chilies, and the McCormick taco seasoning mix. Cook on medium heat until liquid comes to a boil, then add chopped chicken breast and white onion. Cook on medium heat for about 20 minutes or until chicken is cooked thoroughly. An alternative would be to combine all ingredients in a slow cooker and cook on low/medium for 5 to 6 hours.

Cut yellow corn tortillas into long strips, each about an inch wide. Spread tortilla strips on a nonstick baking sheet, drizzle with olive oil, and sprinkle salt and cayenne pepper on top. Make sure the stripes are evenly coated with the seasoning mixture and spread out on the baking sheet. Bake at 350 degrees for about 15 minutes or until golden brown color. Top warm soup with shredded Mexican-style cheese and toasted tortilla strips.