Ingredients
Café de Olla
- 2 cups Water
- 2 TBSP Mexican coffee ground medium roast
- 1 small Cinnamon stick
- 1 TBSP Brown sugar
- 2 Whole cloves
Chilaquiles Verdes
- ½ cup Black beans
- 6 oz Rotisserie chicken shredded
- 2 tsp Butter
- 2 Eggs
- 1½ cups Salsa verde
- 2 cups 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 Spritzer
- ½ cup Orange juice
- ½ cup Pineapple juice
- ½ cup Sparkling water chilled
- Ice optional
Instructions
- Prepare all ingredients as listed above.
- Prepare 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 briefly, then strain before serving.
- Warm the black beans and chicken in a small saucepan or microwave-safe bowl until hot.
- Cook the Eggs: In a non-stick skillet, heat 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 Orange Pineapple Spritzer: combine orange juice, pineapple juice, and sparkling water. Add ice optional.
- Serve the chilaquiles with orange pineapple spritzer and café de olla.
Nutrition
Calories: 1186kcal | Carbohydrates: 130g | Protein: 44g | Fat: 57g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 256mg | Sodium: 2022mg | Potassium: 1498mg | Fiber: 17g | Sugar: 30g | Vitamin A: 1716IU | Vitamin C: 55mg | Calcium: 207mg | Iron: 4mg
Chilaquiles Verde
Ingredients
Café de Olla
- 2 cups Water
- 2 TBSP Mexican coffee ground medium roast
- 1 small Cinnamon stick
- 1 TBSP Brown sugar
- 2 Whole cloves
Chilaquiles Verdes
- ½ cup Black beans
- 6 oz Rotisserie chicken shredded
- 2 tsp Butter
- 2 Eggs
- 1½ cups Salsa verde
- 2 cups 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 Spritzer
- ½ cup Orange juice
- ½ cup Pineapple juice
- ½ cup Sparkling water chilled
- Ice optional
Instructions
- Prepare all ingredients as listed above.
- Prepare 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 briefly, then strain before serving.
- Warm the black beans and chicken in a small saucepan or microwave-safe bowl until hot.
- Cook the Eggs: In a non-stick skillet, heat 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 Orange Pineapple Spritzer: combine orange juice, pineapple juice, and sparkling water. Add ice optional.
- Serve the chilaquiles with orange pineapple spritzer and café de olla.
Nutrition
Calories: 1186kcalCarbohydrates: 130gProtein: 44gFat: 57gSaturated Fat: 11gPolyunsaturated Fat: 15gMonounsaturated Fat: 19gTrans Fat: 0.3gCholesterol: 256mgSodium: 2022mgPotassium: 1498mgFiber: 17gSugar: 30gVitamin A: 1716IUVitamin C: 55mgCalcium: 207mgIron: 4mg
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