Servings: 2 people
Calories: 820kcal
Ingredients
Oatmeal Ingredients
- 1 tablespoon Ghee or butter
- ½ cup Old Fashioned Rolled Oats
- ½ teaspoon Ancho
- ¼ teaspoon Cumin
- ¼ teaspoon Coriander
- 1 tablespoon Salsa
- 1 cup Chicken Stock
Oatmeal Toppings
- ¼ cup Monterrey Jack Cheese
- 12 oz Jalapeno Sausage Link
- ½ tablespoon pickled hatch chiles
Instructions
- Heat ghee in medium saucepan on medium heat. Add the raw oats and toast for 1-2 minutes.
- Add the spices (ancho, cumin, coriander) and give a quick stir.
- Add the chicken stock, stir, then bring to a boil. Reduce to a simmer for about 5-6 minutes. The oatmeal is ready when the oats have soaked up most of the liquid.
- Transfer to a bowl, mix in cheese, and add sausage and hatch chilis.
Notes
- Use your favorite salsa. I prefer a red, tomato-based salsa.
- Hatch chilis can be found in the Hispanic aisle at most traditional grocery stores. They come in small tin cans like chipotles.
- Any sausage can be used. My local bbq spot makes jalapeño sausage so I use leftovers, but I’ve seen specialty type sausage in most grocery stores
- Toasting oats is not level flavor. Don’t skip this step.
Nutrition
Calories: 820kcal | Carbohydrates: 19g | Protein: 43g | Fat: 63g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1843mg | Potassium: 745mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 4mg
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