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Breakfast Eggrolls

Breakfast Eggrolls with a side of chile and gochujang pintos

3 beaten eggs seasoned with FCC Hatch Spice Blend and soft scrambled
1 red cippolini spring onion sliced
2 shaved raw Brussel sprouts
1/2 a poblano, thinly sliced
3 large button mushrooms sliced
3 slices peppered bacon, chopped
1 TBSP Gochujang chili paste was added to the veggies and sauteed till softened
2 TBSP Ghee
1 TBSP Gotchujang Korean chile paste for the beans
1 TBSP Gochujang for the wraps
Hatch Spice Blend everywhere!
4 eggroll wrappers brushed with water and more Hatch Spice Blend. 

Soft scramble the eggs in 1 TBSP of the ghee, set aside, add veggies and 1 TBSP gochujang, and saute till tender. 
Separate the wrappers and brush lightly with water and Hatch Spice Blend; divide veg and bacon into 4 parts and roll them up burrito style. 
1 can Chile Spiced Pintos with 1 TBSP Gochujang for extra heat and a different heat level.
Top with 1/4 cup FCC Red Chile Roast, pan fry the rolls in coconut oil, and set aside to drain off any fat, slice in half, and enjoy!

Recipe by Linda Zigler from Fresh Chile Cookin'! group on Facebook. 

 

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!

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