Breakfast Nachos

comments 10
Breakfast / Mexican

dsc_2506Chilaquiles 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



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.



The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


  1. petra08 says

    This looks like my way to kick off a weekend! Love the hearty flavors! Perfect to tuck in to 🙂

  2. Janie Lugo says

    Hi Karen,
    I’ll have to try the Huevos rancheros they look delicious and easy.
    I can’t wait for your next blog.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s