“Elegant Mexican Breakfast: Chilaquiles with Scrambled Eggs and Refried Beans”
Experience a delightful fusion of flavors with this easy-to-prepare Mexican breakfast dish. Our "Elegant Mexican Breakfast: Chilaquiles with Scrambled Eggs and Refried Beans" recipe combines tender chilaquiles, mouthwatering salsa, and fluffy scrambled eggs for a memorable culinary experience. Enjoy this visually stunning creation in your own kitchen and indulge your senses!
Allergens
Eggs, Dairy (Cheese)
Ingredients
- 6 corn tortillas, cut into quarters
- 2 cups red or green salsa (homemade or store
- bought)
- 4 large eggs
- 1/2 cup refried beans
- 1/2 cup shredded cheese (monterey jack or cheddar)
- 1/4 cup sour cream
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, toss the tortilla quarters with salsa until evenly coated.
- Arrange the coated tortillas in a single layer on a baking sheet and bake for 8 10 minutes, or until crispy.
- In a separate non stick pan, whisk eggs, salt, and pepper, then cook over medium heat, stirring constantly, until scrambled and fluffy. Set aside.
- To serve, spread refried beans on two plates, top with chilaquiles, scrambled eggs, shredded cheese, sour cream, avocado slices, and cilantro. Enjoy!
Chef’s Insight
To create a vibrant color palette, use a mix of red and green salsas on the chilaquiles.
Notes
Feel free to customize this recipe with your favorite salsa or toppings.