Chilaquiles with Salsa Verde

Breakfast is one of my favorite meals of the day.  Having a well stocked refrigerator makes life easy when you want something quick and delicious.  This breakfast was ready in less than 10 minutes.  I had left over refried beans and salsa verde.  I try to keep homemade red or green sauce in my refrigerator because it’s healthy, and it adds so much flavor to just about anything.

Time-10 minutes with left overs

Servings-1

Ingredients 

1 1/2 cup of salsa verde, 2 eggs, 1/2 cup refried beans, handful of store bought thick tortilla chips,1 TBS of cotija cheese, 1TBS of cilantro, a few slivers of jalapeños for garnish, 1 tsp of oil for eggs, drizzle of cream and salt to taste over eggs.

Salsa Verde recipe from previous blog Are you ready for a throw down? 6 Anaheim Chiles, 2 Poblanos, 8-10 tomatillos, 1 white onion sliced 1/2 thick, 1 garlic head sliced, 1 cup of water.

Pre-heat oven to 400 degrees F. Place Anahiem/Poblano chile peppers, tomatillos, onions, and garlic on a cookie sheet. The flesh of the garlic should be exposed and foil wrapped around the garlic shells to prevent burning. Drizzle a dab of olive oil over exposed garlic to prevent dryness.   Each of these vegetables finish roasting at different times. The tomatillos will be done in 20 minutes. The onions and garlic will finish in 30 minutes. The chiles will be ready in 40 minutes. When they are done roasting, place the tomatillos, onions, and garlic in a blender. Place the roasted chiles in a sealed, gallon size, ziploc bag. Allow the chiles to sweat in the ziploc bag for 20 minutes. Remove the stems, skin, and seeds from the chiles. Add the chiles and cup of water to the same blender and blend all ingredients until smooth.  Season with 1/2 tsp of salt.

The variety of peppers is your discretion, add poblanos or jalapeños.  Just fill up the cookie sheet.

Refried Beans recipe from previous blog Back to Basics a Mexican Kitchen

1 lb of pinto beans, 7 cups of water, 1 tsp salt, and 1 bay leaf (optional).  Refried 1/2 cup of shredded jack cheese and charred Serrano pepper.

Spread all the beans on a tabletop and check for rocks. Beans are a product of the earth and when harvested rocks are often mistaken as beans. Place beans in crockpot and throw away rocks. Add water and bay leaf to crock pot but do not salt until beans are cooked. Cook on high with lid on and beans should take 3 hours. Cook on low for 6 hours of cooking time.  When the beans are done fish out bay leaf and season with salt. The beans will be perfect with some queso fresco crumbled on top and served as is.  If you would like to refry them you have a few options. You can sauté some onions in oil and then add cooked beans and use a potato masher and smash until desired consistency. You can add lard or 1/2 cup of shredded jack cheese and mash until refried.  In my household we commonly use cheese and lard on special occasions. I like to char a serrano pepper and dice it up into my beans with some queso fresco.

Preparation of Chilaquiles

In a 12″ skillet add salsa verde on medium-high heat.  Once salsa is warm add the tortilla chips.

Soften and coat tortillas chips for 2-3 minutes.  The key with chilaquiles is the chips should be in between crisp and soggy.  The chip should have some bite to it.  The thicker the tortilla chip the easier it is to find the middle.

Plate the chips and add the refried beans.

Fry your eggs in the style you enjoy them.  Finish with eggs, creama, cotija cheese, and cilantro.

Enjoy!