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

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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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!

  • Ingredients
  • Directions


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1 tsp.

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


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


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.


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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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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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