We love to fix Tex-Mex breakfast dishes. They’re just so festive that they make a real event out of breakfast or brunch. This dish is one of our favorites and it’s fun to make. You can get the crowd involved in putting them together!


Serves 4-6.

5 medium-sized unpeeled red new potatoes, cut into ½-inch dice
3 tablespoons canola oil
Salt and freshly ground black pepper
6 eggs, fried sunny-side up
1 (12-ounce) jar Fredericksburg Farms Chile Con Queso
½ cup Fredericksburg Farms Old San Antonio Tomatillo Salsa
8 applewood-smoked bacon slices, fried until crisp, drained well, and crumbled
4 green onions, sliced thin, including green tops


Preheat oven to 400 degrees. Combine the diced potatoes and canola oil in a bowl and toss to coat the potatoes well. Season to taste with salt and freshly ground black pepper. Turn potatoes out in a single layer in a baking dish. Roast in preheated oven until brown and crisp, about 25 minutes.

While potatoes are roasting combine the Chili Con Queso de la Hacienda and Old San Antonio Tomatillo Salsa in a heavy-bottomed saucepan over medium heat. Cook, stirring often, until the mixture is hot.

To serve, place a bed of the potatoes in the center of each plate and top with a fried egg or two. Spoon a portion of the queso blend over the eggs and garnish each serving with some of the crumbled bacon and a scattering of the sliced green onions. Serve piping hot.