Living in Texas, more often than not, there is some kind of Tex-Mex inspired dish on the brunch menu. Breakfast tacos are super popular, as are migas and chilaquiles. Hubby and I are a big fan of chilaquiles.
When you boil it down, Chilaquiles is typically a heap of fried tortilla chips, smothered in salsa (red or green), and topped with an egg. Yum! Ordinarily, I have these ingredients on hand in the pantry and fridge, so Chilaquiles makes for special weekend brunch whenever the mood should strike. I enjoy them so much, sometimes I'll whip these up when we're feeling breakfast for dinner.
To keep it simple, I reach for my favorite brand of store-bought salsa verde. To punch up the protein content, I like incorporating pinto beans. Leftover pulled pork or shredded beef would also make for a delightful addition to this dish. And for lots of fresh flavor and color, I top my Green Chilaquiles with loads of avocado, radishes, red onion, cotija cheese and cilantro.
Chilaquiles are pretty forgiving and easily customizable. So gather up your favorite salsa and Tex-Mex toppings, and go to town!
Green Chilaquiles
Ingredients
· 16oz salsa verde
· 15oz canned pinto beans, drained and rinsed
· 4-5oz restaurant style tortilla chips
· Non-stick spray
· Chili lime seasoning
· 4 eggs
· 1 avocado, sliced
· ¼ cup cilantro, chopped
· ¼ red onion, sliced very thin
· ¼ cup radishes, sliced very thin
· 2oz cotija cheese, crumbled
· 1 lime, cut into wedges
Preheat oven to 350F.
In a small sauce pan, bring the salsa and beans to a simmer over medium low heat.
Scatter the tortilla chips over a baking sheet. Spray lightly with non-stick spray. Season to taste with chili lime seasoning. Bake for about 10 minutes until the chips are toasty and light golden brown.
While the chips bake, heat a non-stick skillet over low. Spray liberally with non-stick spray. Crack each egg into the pan and cook for about 3 minutes, flip and cook for another 2-3 minutes depending on desired doneness.
Scatter a large handful of the warm chips across a plate. Spoon the salsa and bean mixture liberally over the chips. Top with a fried egg. Garnish with avocado slices, cilantro, red onion, radishes, cotija cheese and a lime wedge. Repeat with the remaining ingredients.
Serves 4
Gluten Free Friendly!
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