This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Heat refried beans and set aside, keeping warm.
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.
Reduce heat, add chicken and plantain chips, and heat through. Add one cup salsa and cilantro, gently mixing and heating through. Set aside.
Portion refried beans onto plates, and top with chicken mixture.
Garnish with remaining salsa, queso fresco, green onions and radishes.