Southwest Scotch Egg Rellenos

Name: Southwest Scotch Egg Rellenos
Ingredients: 6 canned whole roasted hatch green chilies, Drained And Patted Dry; 1 lb hot ground pork breakfast sausage; 8 large eggs; 4 ounces cream cheese; 1 cup grated cheddar cheese, cheese-separated in half; 1 1/2 cups panko breadcrumbs, bread crumbs-set 1/4 cup aside; 1/2 cup flour; 1/2 teaspoon mild chili powder; 1/2 teaspoon salt; 1 teaspoon fresh cracked black pepper; 1/2 cup guacamole; 1/2 cup salsa; 1/2 cup sour cream

13 ingredients

1 steps

Ingredients

6 canned whole roasted hatch green chilies, Drained And Patted Dry
1 lb hot ground pork breakfast sausage
8 large eggs
4 ounces cream cheese
1 cup grated cheddar cheese, cheese-separated in half
1 1/2 cups panko breadcrumbs, bread crumbs-set 1/4 cup aside
1/2 cup flour
1/2 teaspoon mild chili powder
1/2 teaspoon salt
1 teaspoon fresh cracked black pepper
1/2 cup guacamole
1/2 cup salsa
1/2 cup sour cream

Directions

1

["Boil 6 eggs for 12 minutes, remove from heat for 5 minutes, drain and cool before peeling.", "While eggs are boiling, drain and pat green chiles dry with paper towel-set aside. Combine cream cheese with 1/2 cup cheddar cheese, set aside. Set 3 medium bowls in order-1 bowl-flour,chile powder, salt, pepper, 1 bowl-1 egg beaten, 1 bowl-panko bread crumbs. In large bowl combine sausage, 1 egg beaten, and 1/4 cup panko bread crumbs. Use a rolling pin to roll out sausage in between a folded over parchment paper until 1/8\" thin