Custom Culinary - Custom Culinary Chili Relleno Benedict
Grilled masa cakes topped with crumbled chorizo, poached eggs, and a crispy chili relleno smothered with creamy hollandaise sauce drizzled with a chili lime sauce.
Keywords
- entree
- entrees
- recipes
- entree recipe
- chili relleno
- benedict
- eggs
- chorizo
- hollandaise
- poached eggs
- spicy
- latin
- mexican
- masa cakes
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Cooking tools:
- Kitchen scale
- Deep fryer
- Pot
- Skillet
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Slotted spoon
- Tongs
- Spatula
- Chef's knife
- Cutting board
- Paper towel
- Parchment paper
- Plate
- Cooling rack
- Kitchen timer
Ingredients
- 4 c. Water, tap, cold
- 2 t. Vinegar, white
- 2 ea. Eggs, large, whole
- 4 oz. Chorizo, pork, raw
- 2 ea. Masa cakes, as prepared, (sub recipe)
- 1 ea. Chili Relleno, as prepared (sub recipe)
- 4 oz. Custom Culinary ® Hollandaise Sauce, as prepared
- 1 oz. Custom Culinary ® Latin-Style Citrus Chili Sauce
- 2 t. Cilantro, leaves, whole
- 1 ea. Lime, fresh, wedge
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