Loco Local Recipe

Prepare ingredients

If using raw bacon, dice into 1/4-inch pieces. Shred the cheddar and drain or chop roasted green chiles. Dice the onion and mince the garlic.

Heat a large skillet over medium heat and add the diced bacon. Cook until browned and the fat renders, about 6–8 minutes. Use a slotted spoon to transfer the crisped bacon to a paper towel-lined plate, leaving the fat in the pan.

If the pan has little fat after frying bacon, add 1 tsp vegetable oil. Add the diced onion and sauté over medium heat until translucent, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the breakfast sausage (break into small pieces) to the skillet with the onions and cook, stirring and breaking up lumps, until no longer pink and browned, about 6–8 minutes.

Return the cooked bacon to the pan. Stir in the diced roasted Hatch green chiles and season with 1 tsp kosher salt and 1 tsp black pepper. Cook 1–2 minutes to heat through and meld flavors. Taste and adjust seasoning if needed.

Remove the skillet from heat and stir in the shredded sharp cheddar cheese until just melted and evenly distributed, about 1 minute. Keep warm until ready to plate.

Place 1 cup chopped roasted Hatch chiles, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tbsp sour cream (or crema), 1 tsp olive oil and 1 tsp salt in a blender or small food processor.

Blend until smooth, adding up to 2 tbsp water a little at a time to reach a spoonable but pourable consistency. Taste and adjust salt or lime if desired. Transfer to a small serving bowl and refrigerate until serving (can be made ahead and chilled).

Warm 4 tortillas or English muffins if using. Portion the Loco Local filling into 4 equal servings and spoon onto each tortilla or muffin, or serve on a plate with the side sauce.

Garnish with additional cilantro leaves if desired. Serve each portion with 2–3 tablespoons of Hatch green chile sauce on the side for dipping or drizzling.