Peggy’s Paparito’s


A few years back I had the pleasure of meeting and making friends with a lovely lady named Peggy.   She was a transplanted Texan, and loved all things Tex-Mex.    She gave me the following recipe, and since I had the ingredients to hand that day, I decided to go ahead and make this.   I have to admit to making more then we can eat at any one time so I can keep the main ingredients in the freezer and then all I have to do is scramble some eggs, heat up the Chile Verde sauce, roll them in a tortilla and VOILA!  Breakfast or a light lunch or dinner.

This is a really great go-to quick breakfast, leisurely Sunday breakfast or light meal.   And the best part, you can adjust the heat level to your own liking.    We like it on the hot side in our house, so I use hot sausage for this.

Pan with potatoes, green chiles, sausage and onions.

 

Scrambled Eggs
Filling
Wrapped and ready to eat
Peggy’s Paparito’s
Stir fried potatoes with skins  ( I do about 6 small red potatoes for the two of us)
Scrambled eggs  1-2 per person
Grated long horn or Colby Jack cheese
1/2- 1 Onion
Chorizo sausage or sage sausage, fried and crumbled   ( I use Wainwrights Hot Sausage), if you use sage sausage, add some red pepper flakes for more heat if you like.  (and I do).
Diced green chiles and diced green pepper
Add a diced Jalapeño or two if you like a little more heat.
Mix above ingredients together and roll in a flour tortilla, burrito style.
Serve with warmed Green Chile sauce poured over and a sprinkle of cheese.
Flour tortilla’s
1 can green Chile sauce (Herdez or another one like that.

How easy is that?   I like to put the onions and jalapeno’s in the pan with the potatoes, it adds a nice little nuance or level of flavor.   But you can vary this however you like to your taste.   And the best part, you can freeze the leftovers and have a head start on your next breakfast.

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