Description
A scrumptious breakfast that’s so good, you may just want it for lunch and dinner, too.
Ingredients
- 1 can (14 1/2 Oz. Size) Diced Tomatoes
- 2 cloves Garlic, Chopped
- 1 Large Jalapeno Pepper (Seeds Removed And Chopped)
- ½ cups Chopped Onion
- 1 Tablespoon Olive Oil
- ½ teaspoons Seasoned Salt
- ¼ teaspoons Ground Black Pepper
- 2 Tablespoons Chopped Cilantro
- ¾ cups Canola Oil (Amount May Vary Depending On Skillet Size)
- 3 Corn Tortillas
- ¾ cups Refried Beans, Warmed
- 3 Eggs
- 1-½ cup Shredded Cheddar Cheese
- ½ cups Crumbled Queso Fresco Cheese
- 1 Lime (Cut In 6 Wedges For Garnish)
- ⅓ cups Chopped Green Onion For Garnish
Preparation
For the warm salsa:
Heat a large pan on medium heat and add the olive oil. Add the jalapeno and onion and stir. Add the garlic, canned tomatoes, seasoned salt, cilantro and stir. When the salsa is hot, add the eggs on top and cover the pan with a lid. Let cook until the eggs are at their desired doneness. The eggs can also be fried in a separate skillet with a little butter if preferred.
For the crispy tortillas:
Heat a medium size pan on medium heat and add the oil. Once the oil is hot, add a tortilla to the pan. Turn the tortilla over when the bottom is a golden color. Let cook until both sides are crispy (about 3 minutes in total). Transfer the tortillas to a paper-lined plate. Spread refried beans on top of the tortilla. Add the cheese and top with a cooked egg and warm salsa. Top with the remaining salsa from the pan, green onion, and crumbled queso fresco cheese. Serve with lime quarters.
