This is so super yummy. I mean it. Amazing stuff to do all sorts of things with. Fill a mini bell pepper. Amazing. Make some low carb tortillas and you are in heaven with the most delicious burrito ever. Scramble some eggs and you will be a happy camper. Promise.
I do several similar dishes. My Cowboy Comfort is a family favorite from my e book. I also do a Sausage Egg Gravy to put over toast. That recipe was in April's Diner News. This is a cousin, a very south of the border cousin. Take a recipe method you already love, and add some spices you love. Green chilies, cilantro and ohh baby some real Mexican hot sauce. What you get is inspired I tell ya. Muy bueno.
Salchicha is the Spanish word for sausage, but this is not using Chorizo. Just your standard American pork breakfast sausage, but this recipe transforms it into something different. I made this version rather mild by my personal standards. Even a gringo will love it. If you like spicy, go ahead and add a few more shakes of hot sauce in there. You could even add a fresh jalapeno pepper while the sausage browns. If your husband would still eat it that way. Mine wouldn't. His mom was too much of a Yankee. Despite his pepper phobia, I do have a bunch of fresh jalapenos which are going to find their way into the Diner News for May. Guess those will all be for my and my boy.
1 lb bulk pork sausage
4 oz canned chopped mild green chilies
4 tbsp chopped fresh cilantro
½ tsp hot pepper sauce
4 oz cream cheese, cut into cubes
½ cup shredded cheddar cheese or Monterey Jack
In a skillet, brown the sausage along with the green chilies and cilantro. Drain fat. Add cream cheese and hot sauce to the meat mixture. Heat on low until the cheese is melted. Transfer to a serving bowl and immediately top with shredded cheese. Garnish with a little more chopped cilantro if desired.
Serves 4 at 447 calories 2.4 g net carbs 22 g protein 28 g fat
Serve on low carb tortillas or in egg crepes. This is also fantastic over scrambled eggs or along side sauteed veggies.
So this is from my upcoming May issue of the Diner News. The theme will be Mexican food this month. I love Mexican food. We may have a tough time avoiding the chips and salsa, but we are the envy off all when the sizzling fajitas come from the kitchen still singing and tempting all with that amazing aroma! I have some hints for making those, as well as some new entrees, sauces, dips, desserts and salads. You won't want to miss this issue. That will be available May 1. To subscribe, go here.
This is a bit on the caloric side, but I promise they fill you up like nobody's business. Tonight I ate mine with a side of yellow squash. Not too many calories there. If you have enough sides, you may choose to serve 6 with this. I had to be honest though; it is so good we were tempted to eat it all gone. Some people think pork sausage is just breakfast food. We don't. This particular dish is great for any meal or appetizer. Don't limit it!
So try some of this Salchicha. As fun to say as it is to eat!
This recipe could be in a future volume of Low Carbing Among Friends. Order any of our great cookbooks at http://amongfriends.us/24-7-LCD.php
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This sounds so delicious.....
This does look so delicious, but, geeezzzz, how do you pronounce that?!
I made this tonight and it was great! I put it into stuffed peppers. Will definitely be making it again!
Just try saying it and find out how fun it is. Just the Spanish word for sausage.
Lisa, tonight I clicked on the link to order the books! I was unable to make any sense of that page, where are the prices ? I have no patience for such a confusing site. Forgive me but that site is a mess!So no Sale-very sorry.
unter der laterne, you can order the books thru Amazon, too. I agree, the site is kind of crazy to find your way through. :(
Sounds great! Bet I could use a low fat cream cheese or cottage cheese to cut down the fat too (gotta watch the fat and carbs, sadly)
You should never try to do low fat mixed with low carb! High fat, moderate protein, low carb is the best way to go!
What kind of sausage do you use? Regular breakfast sausage, chorizo, or some other type?
Pretty much just a breakfast blend, but chorizo would work--the flavor profile would change.
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