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

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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

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Ingredients

1 tsp.

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

4

<p><span>eggs, large, beaten</span></p>

1 cup

<p><span>chicken breast, cooked, shredded</span></p>

½ cup

<p><span>cilantro, chopped</span></p>

½ bunch

<p><span>green onions, thinly sliced</span></p>

4

<p><span>radishes, trimmed, thinly sliced into ½ moons</span></p>

Directions

Kitchen View

Step 1

<p>Heat refried beans and set aside, keeping warm.</p>

Step 2

<p>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.</p>

Step 3

<p>Reduce heat, add chicken and plantain chips, and heat through. Add one cup salsa and cilantro, gently mixing and heating through. Set aside.</p>

Step 4

<p>Portion refried beans onto plates, and top with chicken mixture.</p>

Step 5

<p>Garnish with remaining salsa, <em>queso fresco</em>, green onions and radishes.</p>

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