Breakfast Champion's Chilaquiles

Name: Breakfast Champion's Chilaquiles with Black Beans, Eggs, and Poblano Chili
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; 1 unit Poblano Pepper; 1 unit Chili Pepper; 1 unit Lime; ¼ ounce Cilantro; 1 ounce Ricotta Salata Cheese; ½ box Black Beans; 4 unit Flour Tortilla; 1 tablespoon Mexican Spice Blend; 1 can Diced Tomatoes; ½ cup Cheddar Cheese; 2 unit Eggs; 2 tablespoon Sour Cream; 2 teaspoon Vegetable Oil; Salt; Pepper

with Black Beans, Eggs, and Poblano Chili

Recipe Development TeamPublished on April 20, 2017

4.0

(872 customers rated)

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Chee-lah-kee-lays! Even just saying that name out loud is enough to put you in a brighter mood. And if you haven’t yet discovered the wonder that is chilaquiles, think of it as what happens when nachos go to brunch. Based around shreds of tortilla smothered in a feisty mix of black bean, tomato, chile, and cheese and finished with egg perched on top, it fills you up and gives you the energy to power through the day like the true champ you are.

Tags:

Spicy

Allergens:

Milk

•Wheat

•Eggs

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit

Chili Pepper

1 unit

Lime

¼ ounce

Cilantro

1 ounce

Ricotta Salata Cheese

(Contains: Milk)

½ box

Black Beans

4 unit

Flour Tortilla

(Contains: Wheat)

1 tablespoon

Mexican Spice Blend

1 can

Diced Tomatoes

½ cup

Cheddar Cheese

(Contains: Milk)

2 unit

Eggs

(Contains: Eggs)

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat30 g

Saturated Fat12 g

Carbohydrate79 g

Sugar13 g

Dietary Fiber25 g

Protein40 g

Cholesterol225 mg

Sodium1010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and finely dice onion. Core and seed poblano, then cut into ½-inch pieces. Mince half the chili; thinly slice other half. Halve lime. Pick cilantro leaves from stems; discard stems. Drain and rinse half the black beans (use the rest as you like).

Place 4 tortillas (we sent more) on a baking sheet, then sprinkle with 1 tsp Mexican spice blend (we'll be using the rest later). Season with salt and pepper. Bake in oven 5 minutes, then flip and continue baking until golden brown and crisp, 3-5 minutes more. Remove from oven and let cool.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add poblano and cook, tossing, until lightly charred, 2-4 minutes. Reduce heat to medium and add onion, 1 tsp Mexican spice blend (save the last tsp for the sauce), and as much minced chili as you like. Cook until onion is softened, 3-4 minutes.

Stir tomatoes into pan and bring to a simmer. Season with salt and pepper. Lower heat to medium, then stir in black beans, cheddar, and remaining Mexican spice blend. Cook until slightly thickened, 3-4 minutes. Break up 3 baked tortillas into chip-sized pieces, then stir into pan to coat in sauce. Remove from heat.

Meanwhile, heat a drizzle of oil in another large pan over mediumhigh heat. Crack eggs into pan. Cook sunny-side up to desired doneness, 2-4 minutes. TIP: If you’re having trouble cooking tops of eggs, cover pan to steam.

In a small bowl, stir together sour cream and a squeeze of lime. Crumble half the ricotta salata (use the rest as you like). Divide chilaquiles between bowls, then top each with an egg. Crumble over remaining baked tortilla. Garnish with cilantro, ricotta salata, sour cream mixture, and sliced chili.