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–+ servings

Goya Foods' Plantain Chip “Chilaquiles”

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Cook Time 30 minutes
Total Time 30 minutes
Course Entrées
Servings 4 people

Ingredients
  

  • 1 can (16 oz.) GOYA® Refried Pinto Beans – Traditional
  • ¼ cup GOYA® Extra Virgin Olive Oil
  • 1 teaspoon GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced
  • 4 eggs large, beaten
  • GOYA® Adobo All-Purpose Seasoning with Pepper to taste
  • 1 cup chicken breast cooked, shredded
  • 1 bag (5 oz.) GOYA® Plantain Chips – Original
  • 1½ cups GOYA® Salsa Verde
  • ½ cup cilantro, chopped
  • ½ cup queso fresco (Mexican cheese) crumbled
  • ½ bunch green onions thinly sliced
  • 4 radishes trimmed, thinly sliced into ½ moons

Instructions
 

  • Heat refried beans and set aside, keeping warm.
  • In sauté pan, warm olive oil and garlic over medium-high heat until fragrant. Add eggs, then season with adobo, scrambling eggs until halfway cooked through.
  • Reduce heat, add chicken and plantain chips, and heat through. Add one cup salsa and cilantro, gently mixing and heating through. Set aside.
  • Portion refried beans onto plates and top with chicken mixture.
  • Garnish with remaining salsa, queso fresco, green onions, and radishes.

Notes

Recipe courtesy of Goya Foods.
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