Plantain Chip “Chilaquiles” with Adobo Chicken, Refried Beans and Salsa Verde
Combine traditional Mexican flavors with the taste of the Caribbean in just 30 minutes with this amazing breakfast. The star ingredients: delicious GOYA® Refried Pinto Beans – Traditional, savory crunchy GOYA® Plantain Chips, shredded chicken breast, and convenient GOYA® Salsa Verde. This combination adds an original twist to these delectable Chilaquiles. Enjoy your mornings with this flavorful breakfast!
Total Time
30m
Prep Time:15m
Yields:4 Servings
Ingredients
1 tsp.
4
eggs, large, beaten
1 cup
chicken breast, cooked, shredded
1½ cups
½ cup
cilantro, chopped
½ cup
½ bunch
green onions, thinly sliced
4
radishes, trimmed, thinly sliced into ½ moons
Directions
Step 1
Heat refried beans and set aside, keeping warm.
Step 2
In sauté pan, warm olive oil and garlic over medium-high heat until fragrant. Add eggs, and season with Adobo, scrambling eggs until halfway cooked through.
Step 3
Reduce heat, add chicken and plantain chips, and heat through. Add one cup salsa and cilantro, gently mixing and heating through. Set aside.
Step 4
Portion refried beans onto plates, and top with chicken mixture.
Step 5
Garnish with remaining salsa, queso fresco, green onions and radishes.
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Plantain Chip “Chilaquiles” with Adobo Chicken, Refried Beans and Salsa Verde
Prep Time 15m
Total time 30m
Yields: 4 Servings
Combine traditional Mexican flavors with the taste of the Caribbean in just 30 minutes with this amazing breakfast. The star ingredients: delicious GOYA® Refried Pinto Beans – Traditional, savory crunchy GOYA® Plantain Chips, shredded chicken breast, and convenient GOYA® Salsa Verde. This combination adds an original twist to these delectable Chilaquiles. Enjoy your mornings with this flavorful breakfast!
Ingredients
1 tsp.
4
eggs, large, beaten
1 cup
chicken breast, cooked, shredded
1½ cups
½ cup
cilantro, chopped
½ cup
½ bunch
green onions, thinly sliced
4
radishes, trimmed, thinly sliced into ½ moons
Directions
Step 1
Heat refried beans and set aside, keeping warm.
Step 2
In sauté pan, warm olive oil and garlic over medium-high heat until fragrant. Add eggs, and season with Adobo, scrambling eggs until halfway cooked through.
Step 3
Reduce heat, add chicken and plantain chips, and heat through. Add one cup salsa and cilantro, gently mixing and heating through. Set aside.
Step 4
Portion refried beans onto plates, and top with chicken mixture.
Step 5
Garnish with remaining salsa, queso fresco, green onions and radishes.
