The Inn has been recognized as the "Best Breakfast in the Southwest" by Arrington's Inn Traveler Magazine. Here are two breakfast recipes to spice up the day:
Breakfast Rellenos 2 Anaheim chilies (also called New Mexico #6) 1 tbsp. Pinon nuts 2 eggs 1 tbsp. golden raisins 4 tbsp. sour cream ½ cup Farmers cheese, grated 4 slices avocado, for garnish Place chilies on foil covered cookie sheet. Place 4-6 inches below the broiler unit. Roast the chilies for 6-8 minutes, rotating occasionally until lightly charred and uniformly blistered. Remove from the broiler and place in a plastic bag, close tightly. Steam for 5 minutes, remove from bag and wash under cold water to remove the skin. Leave the stems on. Make a slit lengthwise in the chili and remove the seeds. Pat dry with paper towel and place on an oven-proof plate, slit side up. Roast Pinon nuts in a small iron skillet over low heat until light brown. Stir often to prevent scorching. Scramble eggs with Pinon nuts and raisins. Spoon mixture into prepared chilies. Spoon sour cream over eggs and sprinkle cheese on top. Place under broiler until cheese is melted. Place on serving dish and garnish with avocado slices. Serve with hash brown potatoes, a meat and an assortment of fresh fruit. Serves 2.
Blue Corn Serrano Chili Cornbread 2 eggs 1 scallion, finely chopped 1 cup buttermilk (extra rich) ½ tsp. baking powder ½ cup corn oil ½ tsp. baking soda ½ tsp. salt 1 cup blue cornmeal ¼ cup sugar 1 cup white flour 1 Serrano chili, raw & finely chopped In a large mixing bowl, combine eggs, milk, oil, sugar, salt, mix well with a whisk. Mix in chili, scallion, baking powder and baking soda. Mix in cornmeal and flour. Pour into 2 6 inch baking tins, bake at 450 degrees for 20 minutes. Best served hot from the oven. Serves: 2 loaves.