Richardsons Combo Recipe
one jalapeno benedict smothered with jalapeno hollandaise, two chicken enchiladas, asparagus & choice of red or green chile
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Ingredients
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Jalapeno Benedict
Jalapeno Hollandaise Sauce
Chicken Enchiladas
Asparagus
Method
Jalapeno Benedict
- 1
Prepare the English Muffins
Split the English muffins in half and toast them until golden brown.
- 2
- 3
Cook the Jalapeno Peppers
Slice the jalapeno peppers in half and remove the seeds if you prefer less heat. Grill or sauté them until slightly charred.
- 4
Assemble the Benedict
On each toasted muffin half, layer a slice of ham, a jalapeno half, and top with a poached egg.
Jalapeno Hollandaise Sauce
- 5
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lime juice. Place the bowl over a pot of simmering water, making sure the bowl does not touch the water. Whisk continuously until the mixture thickens. Gradually add in melted butter while whisking until fully incorporated. Stir in diced jalapeno and season with salt.
Chicken Enchiladas
- 6
Prepare the Filling
In a bowl, mix together the shredded chicken, half of the cheese, and half of the enchilada sauce.
- 7
Assemble the Enchiladas
Warm the corn tortillas slightly to make them pliable. Place a portion of the chicken mixture in each tortilla, roll them up, and place seam-side down in a baking dish.
- 8
Add Sauce and Cheese
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the remaining cheese on top.
- 9
Bake the Enchiladas
Preheat the oven to 350°F (175°C) and bake for 20-25 minutes until the cheese is melted and bubbly.