This is great comfort food for a cold February morning, and easy to whip up if you still have some green chile in your freezer – our supply always seems to be getting low this time of year. The gravy is just a traditional sausage cream gravy, with a New Mexico twist. With the addition of cheddar, it’s a lot like the Flying Star’s Southwest Bennie. The biscuit recipe is adjusted for high altitude, so they come out nice and fluffy.

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Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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