Select a size: | | | |
| Prep Time Cook Time |
Servings 1 | Difficulty Easy |
Ingredients
- 4-½ ounces, weight Chopped Green Chiles
- 3 Tablespoons Chipotle Adobo Sauce
- 14 ounces, weight Can Of Fire Roasted Tomatoes, Diced
- 1 whole Roma Tomato, Diced
- ¼ teaspoons Dried Mexican Oregano
- ¼ teaspoons Dried Cumin
- ¼ cups Your Favorite Red Salsa
- 1 can (16 Oz. Can) Refried Beans, Cooked
- ¼ cups Vegetable Oil
- 2 whole Corn Tortillas (per Serving)
- 1 whole Egg, Per Serving
- 2 Tablespoons Shredded Jack Cheese
- ½ Tablespoons Fresh Cilantro, Chopped
Preparation Instructions
Begin by making your sauce. Add the green chiles, chipotle adobo sauce, tomatoes, oregano, cumin, and salsa to a saute pan. Cook until it comes to a boil, mix, and reduce heat to low.
During this time, cook your beans.
Next, get a small skillet out and add the oil. Bring to a medium heat. Add in one tortilla at a time, and cook until lightly crisp. Remove and let it drain on a paper towel. Repeat with the remaining tortilla. You will want about 2 tablespoon of the reserved oil left over to cook your egg. Crack the egg, and cook for a couple of minutes. Your goal is to cook this “sunny side up.”
Pat the corn tortillas to remove any excess oil. Take the tortillas and stack them on a plate. Spread refried beans onto the top tortilla, top with the fried egg, and spoon over some of the red sauce, jack cheese, and garnish with the chopped cilantro.
This is a full-fledged down home comforting breakfast. One that can be celebrated any day of the week, but heck, why not celebrate and treat yourself to a great Cinco de Mayo breakfast! Enjoy.
