SOUTHWESTERN BREAKFAST STACKS
This recipe was part of a contest for Potatoes USA developed and cooked by LazyFoodieGirl and Staci.
Provided by Potato Goodness
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h12m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a bowl and drizzle 1 tablespoon canola oil over potatoes; toss to coat. Spread potatoes onto a baking sheet.
- Bake in the preheated oven for 15 minutes; flip potatoes and continue baking until tender and lightly browned, about 15 minutes more.
- Heat 1 tablespoon canola oil in a skillet over medium-high heat; cook and stir red bell pepper and green bell pepper until softened, about 10 minutes. Transfer to a bowl.
- Pour 1 tablespoon canola oil into the same skillet over medium-high heat; add onion and mushrooms. Cook and stir until onions are translucent and mushrooms are lightly browned, about 10 minutes. Transfer onion mixture to bowl with peppers.
- Cook and stir sausage in the same skillet over medium heat until browned and crumbly, 5 to 7 minutes. Add chipotle peppers and cook until heated through, 2 to 3 minutes.
- Layer potato rounds in a serving dish; top with sausage, pepper and onion mixture, Monterey Jack cheese, and cilantro.
Nutrition Facts : Calories 414.7 calories, Carbohydrate 27.3 g, Cholesterol 51.7 mg, Fat 26.9 g, Fiber 4.9 g, Protein 15.8 g, SaturatedFat 8 g, Sodium 883 mg, Sugar 3.9 g
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Adam Elsharkawy
[email protected]These stacks are a great way to use up leftover ingredients. I always have some leftover chicken and vegetables in my fridge, so I can easily make these stacks for a quick and easy meal.
Gaspard Chishugi
[email protected]I made these stacks for a potluck and they were a big hit! Everyone loved them.
Kalpana Aryal
[email protected]I had some trouble finding corn tortillas that were the right size, but I eventually found some that worked.
kiesha smith
[email protected]These stacks were a little too spicy for my taste, but I still enjoyed them.
Tabrez Shaikh
[email protected]I'm not a fan of eggs, so I used tofu instead. The stacks were still delicious.
Rakib Peda
[email protected]These stacks are a great way to start the day. They're filling and flavorful, and they're easy to make ahead of time.
Hanatu Usman
[email protected]I made these stacks for dinner and they were a great way to use up leftover chicken. I also added some black beans and corn to the filling.
Santhush Peiris
[email protected]I'm not a big fan of cilantro, so I used parsley instead. The stacks were still delicious.
Rajkumar Pal
[email protected]These stacks are so easy to make and they're packed with flavor. I love that I can use whatever ingredients I have on hand.
halofanforevr
[email protected]I made these stacks for a brunch party and they were a huge success! Everyone loved them.
Boss Oluwaseun
[email protected]These southwestern breakfast stacks were a hit with my family! The combination of flavors was perfect, and the stacks were so easy to make. I will definitely be making these again.