Authentic Green chilaquiles with Cheesy Refried Beans

Authentic Green Chilaquiles with Cheesy Refried Beans is a delicious and flavorful Mexican breakfast dish. Here’s a simple recipe to recreate this comforting meal.

Ingredients

For the Green Chilaquiles:

• 12 corn tortillas, cut into triangles
• 2 tablespoons vegetable oil (for frying)
• 1 1/2 cups green salsa (use fresh or store-bought)
  • OR you can make your own by blending:
    • 6-8 tomatillos, husked and washed
    • 2-3 serrano or jalapeño chilies
    • 1/2 onion, quartered
    • 2 garlic cloves
    • Salt to taste
• 1/2 cup chicken or vegetable broth
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon cumin (optional)
• 1/2 teaspoon salt, or to taste
• 1 cup shredded cheese (cotija, queso fresco, or Oaxaca cheese are ideal)
• 1/2 cup sour cream or crema (optional for serving)
• 1 avocado, sliced (optional)
• Fried eggs (optional, for topping)

For the Cheesy Refried Beans:

• 2 cups cooked pinto beans (or canned beans, drained and rinsed)
• 2 tablespoons vegetable oil or lard
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup cheese, shredded (use cotija or Monterey Jack)
• Salt to taste

Instructions

For the Green Chilaquiles:

1. Fry the Tortillas:
   • Heat the vegetable oil in a large skillet over medium heat. Fry the tortilla triangles in batches until golden and crisp, about 2-3 minutes. Remove and drain on paper towels. Set aside.
2. Make the Green Salsa:
   • If using fresh ingredients, boil the tomatillos, chilies, onion, and garlic in a pot of water until the tomatillos change color (about 5 minutes). Drain and blend them with a pinch of salt and a little water to make a smooth salsa.
   • Alternatively, use store-bought green salsa.
3. Simmer the Salsa:
   • In a large skillet, heat the salsa and broth over medium heat. Bring it to a simmer and season with salt and cumin. Let it cook for 5 minutes to let the flavors meld together.
4. Combine Tortillas and Salsa:
   • Gently stir in the fried tortilla chips into the green salsa. Toss carefully to coat the chips in the salsa without breaking them up too much. Cook for 2-3 minutes until the chips soften slightly but still retain some crispness.
5. Finish the Chilaquiles:
   • Add the chopped cilantro and half of the shredded cheese to the chilaquiles. Toss to combine, then transfer to serving plates. Sprinkle the remaining cheese on top and serve with optional fried eggs, avocado slices, and a dollop of sour cream or crema.

For the Cheesy Refried Beans:

1. Prepare the Beans:
   • In a skillet, heat the oil or lard over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3 minutes.
2. Mash the Beans:
   • Add the cooked pinto beans to the skillet and mash them with a potato masher or fork, leaving some texture. You can add a little water or broth if the beans seem too thick.
3. Add Cheese:
   • Stir in the shredded cheese and cook for a few more minutes until the cheese melts and the beans are smooth and creamy. Season with salt to taste.
4. Serve:
   • Serve the cheesy refried beans as a side dish alongside the green chilaquiles.

To Serve:

• Place the chilaquiles on a plate and serve with a generous portion of cheesy refried beans on the side. Garnish with additional cheese, avocado slices, and a fried egg if desired. Enjoy your delicious and authentic Mexican breakfast!