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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Prep time

15m

Total time

30m

Yields

4

Servings

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  • About this Recipe
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  • Ingredients
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Ingredients

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¼ cup

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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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

queso fresco (Mexican cheese), crumbled

½ bunch

green onions, thinly sliced

4

radishes, trimmed, thinly sliced into ½ moons

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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.

Recipe Tags

Breakfast & Brunch Appetizers & Snacks CIA Recipes Under 40

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