Bitchin’ Breakfast Chilaquiles

Serves: 2
Prep Time: 10 minutes

Cook Time: 25 minutes
Calories: ~550-650

This ain’t your average brunch plate. These chilaquiles are bringing the heat with a homemade verde sauce, crispy chips, and a jalapeño-kissed egg, sauced up with our creamy, dreamy Creamy Jalapeño Bitchin’ Sauce. Consider this your weekend wake-up call.

Ingredients

Bowl Base	-
2 cups	Crunchy Tortilla Chips
1 cup	Verde Sauce
1/2 cup	Black Beans, rinsed
1/2	Avocado, sliced
1/4 cup	Cilantro, chopped
1/4 cup	Radish, sliced
1/4 cup	Cotija Cheese, crumbled
1 stalk	Green Onion, chopped
1/4 cup	Cherry Tomatoes, chopped
to taste	Jalapeno Wheels
to taste	Lime Wedges
1-2	Fried Eggs
1/4 cup	Creamy Jalapeno Bitchin' Sauce
Verde Sauce	-
6-8	Tomatillos, husked
1	Pasilla Pepper
1	Anaheim Pepper
1	Poblano Pepper
1	Small White Onion, quartered
2	Cloves Garlic
to taste	Avocado oil
1 tsp	Cumin
1 tsp	Oregano
1 tsp	Maldon Salt
1/2	Lime, juiced
1/4 tub	Creamy Jalapeno Bitchin' Sauce

Method

Assemble the Bowl!

1. Warm up your verde sauce in a pan over medium heat. Once it’s nice and bubbly, toss in the tortilla chips and fold gently until every chip gets sauced.

2. Scoop the saucy chips into your bowl. Load it up: black beans, green onions, tomatoes, radishes, jalapeño wheels, and cilantro.

3. Top with a freshly fried egg (or two—no shame here), a big ol’ scoop of Creamy Jalapeño Bitchin’ Sauce, a sprinkle of cotija, and a squeeze of lime.

4. Now grab a fork and dive headfirst into brunch glory.

Verde Sauce:

1. Preheat the oven or grill to 400°F. Line a baking sheet with parchment. Add tomatillos, peppers, onion, and garlic. Drizzle with oil and sprinkle with salt. Roast or grill until charred and soft, about 15 minutes.

2. Peel the pasilla and Anaheim peppers. Add everything to a blender with cumin, oregano, lime juice, and salt. Blend until smooth-ish. Pour into a pan, bring to a simmer, add shredded chicken and mix to combine. Stir in Creamy Jalapeño Bitchin’ Sauce, and remove from heat.

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