Luxurious Gluten-Free Mexican Brunch: Chilaquiles Verdes Con Huevos Revueltos Y Refritos De Frijol
This gluten-free Mexican brunch recipe for Chilaquiles Verdes con Huevos Revueltos y Refritos de Frijol combines crispy chilaquiles with creamy scrambled eggs and refried beans, served with a vibrant salsa verde. Enjoy this gourmet dish at home or share it with friends for a memorable brunch experience.
Allergens
Eggs, Dairy (Cotija Cheese)
Ingredients
- 12 corn tortillas, cut into quarters
- 3 cups salsa verde
- 8 large eggs
- 2 cups refried beans
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- 1/2 avocado, sliced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the tortilla quarters with half of the salsa verde until evenly coated. Arrange them in a single layer on a parchment lined baking sheet and bake for 12 14 minutes, or until crispy and golden brown.
- While the tortillas are baking, prepare the scrambled eggs in a non stick pan over medium heat. Season with salt and pepper to taste.
- Warm the refried beans in a saucepan over low heat.
- Assemble the dish by placing a layer of refried beans on each plate, followed by a generous portion of the baked chilaquiles, scrambled eggs, and a dollop of the remaining salsa verde.
- Garnish with crumbled cotija cheese, chopped cilantro, and avocado slices.
Chef’s Insight
The secret to perfect scrambled eggs is low and slow cooking, allowing them to cook gently and become fluffy rather than rubbery.
Notes
This dish can be easily customized to include additional ingredients such as grilled chicken or chorizo for added protein and flavor.