Salsa Verde Chicken Chilaquiles Bowl

Chip Away at Classic Breakfast Expectations

Breakfast menus are evolving from the diner classics, and so are customer expectations. It’s essential to have a creative menu that’s shareable, snackable, and craveable at any hour. With ethnic breakfast items ranked 4th in top trending concepts, Latin cuisine is a perfect source of inspiration.

Chilaquiles are quickly growing in popularity on menus. Combining tortilla chips, beans, cheese, and eggs, chilaquiles bowls are the perfect breakfast appetizer, snack, or shareable entrée.

 

Salsa Verde Chicken Chilaquiles Bowl
Comforting breakfast bowl stuffed with tortilla chips, rice, beans, and salsa verde chicken. Topped with scrambled eggs, chorizo, queso, and jalapeño crema.
Servings
4
Servings
4
Salsa Verde Chicken Chilaquiles Bowl
Comforting breakfast bowl stuffed with tortilla chips, rice, beans, and salsa verde chicken. Topped with scrambled eggs, chorizo, queso, and jalapeño crema.
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
Cilantro Lime Rice
  1. Stir all ingredients in a bowl. Hold warm in a steam table. Makes 2¼ cups.
Spicy Black Beans
  1. Heat black beans, chicken stock, chili powder, hot sauce, cumin and salt in a saucepan to a simmer over medium-high heat; cook until thickened, about 25 minutes. Stir in lime juice. Hold warm in a steam table. Makes about 3 cups.
Jalapeño Crema
  1. Purée all ingredients in a food processor until smooth. Makes about 1 cup.
Salsa Verde Chicken
  1. Heat 2 tablespoons oil in a sauté pan over medium heat; add tomatillos and cook until browned and slightly softened, about 4 minutes. Cool slightly; pulse with garlic, serrano pepper, cilantro, onion, lime juice and salt in a food processor until finely chopped. Makes about 3½ cups.
  2. Heat remaining 2 tablespoons oil in a sauté pan over medium-high heat; add shredded chicken and ½ the salsa verde. Reduce heat to medium-low; simmer until heated through. Hold warm in a steam table. Cover and refrigerate remaining salsa verde.
For Serving
  1. heat 1 tablespoon oil in sauté pan over medium-high heat. Add a portion of tortilla chips; cook undisturbed 1 minute. Add about ½ cup remaining salsa verde; simmer until chips have absorbed some of the salsa. Brown 2 ounces chorizo in a sauté pan over medium-high heat.
  2. Whisk 2 eggs and ¼ teaspoon salt in a bowl. Heat 1 tablespoon oil in sauté pan over medium-high heat; add eggs and scramble, cooking to desired consistency. Add chip mixture to serving bowl; top with a portion of each the rice, black beans and chicken mixture. Add chorizo, scrambled eggs, and a portion of each the tomatoes, queso fresco, cilantro and Jalapeño Crema.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Long-Grain White Rice #025562

Fresh Cilantro #097142

Fresh Lime Juice #909651

Lime Zest #025948

Kosher Salt #340657

Ground Cumin #036361

Black Beans #220164

Chicken Stock #289336

Chili Powder #036345

Hot Sauce #035828

Mexican Crema #024044

Jalapeño Pepper #029206

Vegetable Oil #370862

Tomatillos #097780

Garlic Cloves #012454

Serrano Peppers #097560

White Onion #097490

Shredded Cooked Chicken Breast #004235

Tortilla Chips #041505

Chorizo Sausage #032291

Large Eggs #032226

Grape Tomatoes #097783

Queso Fresco #020904

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