Chilaquiles Verde

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 758kcal

Ingredients

Chilaquiles Verdes

  • ½ cup Black beans
  • 4 oz Rotisserie chicken shredded
  • 2 tsp Butter
  • 2 Eggs
  • 1 cup Salsa verde
  • 2 oz Tortilla chips
  • Salt to taste
  • Black pepper to taste
  • 1 Avocado sliced
  • ¼ cup Red onion thinly sliced
  • ¼ cup Queso fresco or cotija, crumbled, optional, for garnish
  • 1 TBSP Fresh cilantro chopped, optional, for garnish

Orange Pineapple Chia Spritzer

  • ½ cup Orange juice
  • ½ cup Pineapple juice
  • ½ cup Sparkling water chilled
  • 1 tsp Chia seeds
  • Ice optional

Café de Olla

  • 2 cups Water
  • 2 TBSP Mexican coffee ground medium roast
  • 1 small Cinnamon stick
  • 1 TBSP Brown sugar
  • 2 Whole cloves
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • Warm the beans and chicken: In a small saucepan or microwave-safe bowl, heat the black beans and shredded chicken until hot.
  • Cook the eggs: In a non-stick skillet, melt butter over medium-low heat. Crack in the eggs and cook sunny-side up or as preferred. Season with salt and black pepper.
  • Assemble the chilaquiles: Arrange tortilla chips on each plate. Spoon salsa verde over the chips to coat lightly. Top with black beans and shredded chicken. Add a cooked egg on top, then garnish with avocado slices, red onion, queso fresco, and cilantro (if using).
  • Prepare the Orange Pineapple Chia Spritzer: In a glass or shaker, combine orange juice, pineapple juice, sparkling water, and chia seeds. Stir or shake well, then let sit for 5 minutes for the chia to hydrate slightly. Add ice if desired.
  • Make the Café de Olla: In a small saucepan, combine water, cinnamon stick, brown sugar, and cloves. Bring to a boil. Add coffee grounds, stir, reduce heat, and simmer gently for 5–7 minutes. Remove from heat, let steep for a few minutes, then strain before serving.
  • Serve: the chilaquiles with spritzer and Café de Olla. Enjoy your flavorful Mexican-inspired breakfast!

Nutrition

Calories: 758kcal | Carbohydrates: 70g | Protein: 33g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 239mg | Sodium: 1348mg | Potassium: 1260mg | Fiber: 14g | Sugar: 26g | Vitamin A: 1489IU | Vitamin C: 53mg | Calcium: 232mg | Iron: 3mg

Chilaquiles Verde

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 758 kcal

Ingredients
 
 

Chilaquiles Verdes

  • ½ cup Black beans
  • 4 oz Rotisserie chicken shredded
  • 2 tsp Butter
  • 2 Eggs
  • 1 cup Salsa verde
  • 2 oz Tortilla chips
  • Salt to taste
  • Black pepper to taste
  • 1 Avocado sliced
  • ¼ cup Red onion thinly sliced
  • ¼ cup Queso fresco or cotija, crumbled, optional, for garnish
  • 1 TBSP Fresh cilantro chopped, optional, for garnish

Orange Pineapple Chia Spritzer

  • ½ cup Orange juice
  • ½ cup Pineapple juice
  • ½ cup Sparkling water chilled
  • 1 tsp Chia seeds
  • Ice optional

Café de Olla

  • 2 cups Water
  • 2 TBSP Mexican coffee ground medium roast
  • 1 small Cinnamon stick
  • 1 TBSP Brown sugar
  • 2 Whole cloves

Instructions
 

  • Prepare all ingredients as listed above.
  • Warm the beans and chicken: In a small saucepan or microwave-safe bowl, heat the black beans and shredded chicken until hot.
  • Cook the eggs: In a non-stick skillet, melt butter over medium-low heat. Crack in the eggs and cook sunny-side up or as preferred. Season with salt and black pepper.
  • Assemble the chilaquiles: Arrange tortilla chips on each plate. Spoon salsa verde over the chips to coat lightly. Top with black beans and shredded chicken. Add a cooked egg on top, then garnish with avocado slices, red onion, queso fresco, and cilantro (if using).
  • Prepare the Orange Pineapple Chia Spritzer: In a glass or shaker, combine orange juice, pineapple juice, sparkling water, and chia seeds. Stir or shake well, then let sit for 5 minutes for the chia to hydrate slightly. Add ice if desired.
  • Make the Café de Olla: In a small saucepan, combine water, cinnamon stick, brown sugar, and cloves. Bring to a boil. Add coffee grounds, stir, reduce heat, and simmer gently for 5–7 minutes. Remove from heat, let steep for a few minutes, then strain before serving.
  • Serve: the chilaquiles with spritzer and Café de Olla. Enjoy your flavorful Mexican-inspired breakfast!

Nutrition

Calories: 758kcalCarbohydrates: 70gProtein: 33gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 239mgSodium: 1348mgPotassium: 1260mgFiber: 14gSugar: 26gVitamin A: 1489IUVitamin C: 53mgCalcium: 232mgIron: 3mg
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