Southwest Bennie Recipe

Make roux

In a medium saucepan over medium heat, melt 2 tbs butter. Add 2 tbs all-purpose flour and whisk continuously for 1 to 2 minutes until the mixture is bubbly and lightly golden (do not let it brown).

Add milk

Slowly whisk in 1 cup whole milk, a little at a time to avoid lumps. Continue whisking until smooth and beginning to thicken, about 2 to 3 minutes.

Melt cheese

Reduce heat to low. Add 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack a handful at a time, stirring until fully melted and the sauce is smooth.

Season and finish

Stir in 1/4 cup drained diced green chiles, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook on low for 1 minute to combine flavors. Taste and add 1 tsp lime juice if desired. Keep warm on the lowest heat, stirring occasionally.

Mix sausage

In a bowl combine 1 lb ground turkey, 1/4 cup minced drained diced green chiles, 2 tbs minced yellow onion, 1 tsp minced garlic, 1/2 tsp ground coriander, 1/2 tsp dried oregano, 3/4 tsp kosher salt and 1/4 tsp black pepper. Mix gently until just combined—do not overwork.

Form patties

Divide the mixture into four equal portions and shape into round patties about 3 inches in diameter and roughly 1/2 inch thick.

Cook patties

Heat a large nonstick skillet over medium heat and add 1 tsp olive oil. When shimmering, add the patties (work in batches if needed). Cook 4 to 5 minutes per side until internal temperature reaches 165°F (74°C) and they are golden brown. Transfer to a plate and tent loosely with foil to keep warm.

Toast muffins

Split 2 English muffins and butter cut sides with 1 tbs unsalted butter. Toast in a skillet over medium heat until golden and crisp, about 2 minutes per side, or use a toaster. Keep warm.

Poach eggs

Bring a wide shallow saucepan with 3 inches of water to a gentle simmer and add 1 tbs white vinegar. Crack each of the 4 eggs into a small ramekin. Create a gentle whirlpool in the water with a spoon and slip in eggs one at a time (or two at a time if pan allows). Poach eggs for 3 to 4 minutes for runny yolks or 4 to 5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs and drain on paper towels briefly.

Assemble

Place toasted English muffin halves on plates. Top each bottom half with one turkey green chile sausage patty, then a poached egg. Spoon 3 to 4 tbs warm queso sauce over each egg to coat. Sprinkle each with 1/2 tbs chopped fresh cilantro and optional sliced avocado. Cap with muffin tops and serve immediately.