5 from 15 votes
Chile Con Queso Eggs Benedict
Chile Con Queso Eggs Benedict combines English muffins topped with poached eggs and a creamy queso sauce made from sausage, cheeses, green chiles, and tomatoes. A spiced compound butter with cumin and cilantro adds fragrant richness. This savory brunch dish blends textures of tender eggs with rich, spicy cheese sauce and crisp muffin halves.
Prep Time
20 mins
Cook Time
10 mins
Servings:
5
servings
Calories:
877 kcal
Course:
Breakfast
Cuisine:
Mexican
Ingredients
for the compound butter-
- 8 tablespoons butter softened
- 1 teaspoon cumin ground
- 2 tablespoons cilantro chopped
for the queso-
- 8 oz. breakfast sausage casings removed
- 1 tablespoons butter salted
- 1/2 yellow onion finely diced
- 1 lb. Velveeta cheese or American Cheese, cubed
- 4 oz. Monterey jack cheese shredded
- 10 oz. green chiles drained, mild, diced
- 10 oz. tomato drained, mild, diced
- 4 oz. diced green chiles mild
- 6 oz. evaporated milk
- black pepper to taste
- salt to taste
- 8 large egg
- white vinegar for poaching
- 4 English muffins halved, Thomas brand
Any desired toppings:
- avocado
- Pico de Gallo
- sour cream
- cilantro
- black pepper
- chives
- cilantro etc.
Instructions
- In a small bowl, stir butter together with cumin and cilantro until well combined. Set aside.
- To make the queso, brown breakfast sausage in a large, deep skillet over medium heat as you break it apart.
- Add in butter if there isn't enough fat in the pan and saute onion with sausage until tender, about 5 minutes. Reduce heat to medium-low. Slowly melt in Velveeta. Once that is melted in and smooth, stir in Monterey jack cheese little by little, along with tomatoes and green chiles. Queso will be quite thick, so stir in the 6 oz of evaporated milk to thin slightly. Taste and adjust seasonings as needed with salt and pepper. Keep queso covered and warm, over low heat.
- Bring a large pot of water to boil, about 12 cups of water. Stir in about 2 tablespoons white vinegar. Reduce heat to gentle simmer. Crack eggs individually into small bowls and pour into hot water, cooking two at a time. Cook 3 minutes and then transfer eggs to paper towels to drain. Continue cooking until all eggs are poached.
- To assemble, toast English muffins and spread each half with 1 tablespoon prepared butter. Top each half with one poached egg. Pour over warm queso and top with any desired toppings. Serve immediately.
Cup of Yum
Notes
- If the queso starts to separate, raise the heat slightly to smooth it out.
- Warm queso is smoother and thinner than refrigerated queso; add evaporated milk if it thickens too much.
- Keep queso covered and warm over low heat until serving to maintain its texture.
Nutrition Information
Calories
877kcal
(44%)
Carbohydrates
40g
(13%)
Protein
45g
(90%)
Fat
59g
(91%)
Saturated Fat
31g
(155%)
Cholesterol
416mg
(139%)
Sodium
2385mg
(99%)
Potassium
876mg
(19%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
2295IU
(46%)
Vitamin C
9.2mg
(10%)
Calcium
882mg
(88%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 5 servings
Amount Per Serving
Calories 877
% Daily Value*
| Calories | 877kcal | 44% |
| Carbohydrates | 40g | 13% |
| Protein | 45g | 90% |
| Fat | 59g | 91% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 416mg | 139% |
| Sodium | 2385mg | 99% |
| Potassium | 876mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 2295IU | 46% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 882mg | 88% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.