Mexican Eggs Benedict ala ~DKBB~

 Mexican Eggs Benedict ala ~DKBB~

 (original recipe from www.thekittchen.com)  

Tortillas

Green Chile Cream Sauce
Refried beans
2 slices bacon (fried and crumbled) or fresh bacon bits
1 avocado, sliced
¼ c. shredded pepper jack cheese
Poached eggs (as many as you need)

• Have all ingredients prepared ahead of time (fry and crumble bacon, slice avocado, poach eggs, warm tortillas and refried beans), then assemble:
• Spread refried beans on tortilla, add layer of slice avocado, crumbled bacon, and top with poached egg. Smother all with Green Chile Cream Sauce and enjoy!

Southwest Chicken Salad Stuffed Avocados ala ~DKBB~

Southwest Chicken Salad Stuffed Avocadoes ala ~DKBB~

(original recipe from Jenny on homeandbirch.com)

 2 cups leftover roast or rotisserie chicken, shredded or diced

1 cup diced red bell pepper

1 pint cherry tomatoes, quartered

¼ to ½ cup diced jicama (optional – provides crunch and texture)

1 cup corn kernels (I use thawed frozen corn)

1 can black beans, rinsed and drained

1 poblano pepper

¼ cup cilantro

5 to 7 oz. plain Greek yogurt (whatever size you can find will work)

1 Tbsp. lime juice

1 tsp. olive oil

Salt and pepper to taste

6 avocadoes, halved

• In a medium bowl, combine the chicken, red bell pepper, cherry tomatoes, jicama (if desired), corn, and black beans.
• In a food processor, combine the poblano pepper, cilantro, Greek yogurt, lime juice, olive oil, and salt and pepper; pulse until well combined, then add to bowl of chicken; mix well.
• Spoon the chicken salad into the avocado halves and serve; you can serve with lime slices and squeeze lime over each serving, as desired.