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 Chile toast con queso

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salindgren

  • Total Posts: 275
  • Joined: 11/18/2007
  • Location: Los Angeles, CA
Chile toast con queso Wed, 01/30/08 2:21 AM (permalink)
I know this might not sound like breakfast, but it works for me. Francisco brand sourdough, the one shaped like a football. This stuff holds up pretty well, it's sturdy. I toast a piece lightly on one side, and a little more so on the other (in a toaster oven). Then, I toss grated Tillamook cheddar on the more toasted side, along with chopped, freshly roasted serrano peppers, (one large one, or two small), chopped ripe olive, and maybe a little chopped green onion. Then put it back in the oven, the less toasted side (the bottom) finishes, and the cheese melts. These are the same items I throw into my scrambled eggs, but I add Tabasco as well there. The serranos are what really make this toast work for me. I've given up on canned jalapenos. As I side dish for the eggs, I really like tater tots. They are basically compact hash-browns.
-Scott Lindgren
 
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