Plantain Chip “Chilaquiles” with Adobo Chicken, Refried Beans and Salsa Verde

Plantain Chip “Chilaquiles” with Adobo Chicken, Refried Beans and Salsa Verde

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Plantain Chip “Chilaquiles” with Adobo Chicken, Refried Beans and Salsa Verde

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Prep time

15m

Total time

30m

Yields

4

Servings

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La Cocina Goya

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!

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  • Ingredients
  • Directions

Ingredients

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1 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced

4

eggs, large, beaten

1 cup

chicken breast, cooked, shredded

½ cup

cilantro, chopped

½ cup

crumbled GOYA® Queso Fresco

½ bunch

green onions, thinly sliced

4

radishes, trimmed, thinly sliced into ½ moons


This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

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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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Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40

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