Name: SPICY CHILAQUILELS WITH EL PATO JALAPEÑO SAUCE
Ingredients: 1 tablespoon vegetable oil; 7.7- ounce can El Pato Jalapeño Sauce; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon cumin powder; ½ teaspoon salt (adjust to taste); ½ can black beans (drained and rinsed); 4 cups tortilla chips (thick, sturdy chips work best); 4 eggs; ½ cup shredded cheese (queso fresco, Monterey jack, or Cheddar); 2 tablespoons sour cream or Mexican crema; ¼ cup cilantro (chopped, for garnish); ½ red onion (thinly sliced, for garnish); 1 avocado (sliced, for garnish (optional))

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Servings: people

Author: Craig Rowe, teacher, Truckee High School

Ingredients

1 tablespoon vegetable oil
7.7- ounce can El Pato Jalapeño Sauce
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon cumin powder
½ teaspoon salt adjust to taste
½ can black beans drained and rinsed
4 cups tortilla chips thick, sturdy chips work best
4 eggs
½ cup shredded cheese queso fresco, Monterey jack, or Cheddar
2 tablespoons sour cream or Mexican crema
¼ cup cilantro chopped, for garnish
½ red onion thinly sliced, for garnish
1 avocado sliced, for garnish (optional)

Instructions

In a saucepan over medium heat, heat vegetable oil. Add El Pato sauce, garlic powder, onion powder, cumin powder, and salt. Stir and let simmer for 5 minutes until slightly thickened. Stir in black beans and cook for an additional 2 minutes to heat through.
If using store-bought tortilla chips, ensure they are thick and sturdy. For homemade chips, fry or bake corn tortillas cut into triangles until golden and crispy.
In a separate pan, heat a little oil or butter over medium heat. Crack the eggs into a bowl, whisk, then cook, stirring frequently until soft and fluffy; remove from heat.
Reduce the saucepan heat to low and gently toss tortilla chips in sauce, making sure they’re evenly coated but not too soggy. Cook for about 1 or 2 minutes. Remove from heat and immediately sprinkle with shredded cheese, allowing it to melt slightly. Top with scrambled eggs. Drizzle with crema or sour cream, then garnish with cilantro, red onion, and avocado.
Serve and enjoy!