Chipotle Breakfast Sandwich

Ingredients
• Extra-thick sliced sourdough bread, or Texas toast
• 8 oz cream cheese, softened
• 2 yellow onions, sliced
• 1 avocado, slivered
• 1 can black beans, drained and rinsed
• 1 can cream style corn
• 2 large eggs
• ½ red onion, diced
• ½ bunch cilantro, chopped
• 3½ tbsp Louisiana Pepper Exchange Chipotle Pepper Puree
• 2 tbsp salted butter
• 1 tbsp olive oil
• ½ tsp coarse ground black pepper
• 1½ tbsp granulated sugar
• Cotija cheese, crumbled

Directions
1. Caramelize onions with olive oil over medium low heat for approximately 30 minutes.
2. While cooking, add cream corn, black pepper, sugar, and 2 tbsp of chipotle puree to small
saucepan. Bring to a simmer and continue stirring for 5-7 minutes. Remove from heat.
3. Combine the other 1½ tbsp Louisiana Pepper Exchange Chipotle Pepper Puree into the
cream cheese and stir to combine.
4. Place 1 tbsp of butter in hot skillet and sear a slice of the thick cut bread on both sides. Set
on plate.
5. Generously spread the chipotle cream cheese on top.
6. Cover with caramelized onions, black beans, and avocado.
7. In a hot skillet, add the remaining 1 tbsp butter and cook two sunny side up eggs.
8. Place eggs on sandwich.
9. Working diagonally across the sandwich, spoon on 3-4 tbsp of cream corn mixture.
10. Garnish with diced red onion, cilantro, and cotija cheese.
* Makes 4-6 sandwiches