Chipotle Chilaquiles Con Carne

Chipotle Chilaquiles Con Carne

Prep Time

15

Serves

4

  • 1/4 Cup Vegetable Oil

  • 1/4 Pound Schweid & Sons The Signature Blend Ground Beef Brick

  • 1 1/2 Cups Stock

  • 1/2 Cup Pico (With some juice, plus additional for garnish)

  • 1/4 Can Cooked Red Beans

  • 1 Quart Tortilla Chips (lightly crumbled)

  • 1/4 Cup Chipotle Dressing (Separate recipe)

  • Salt (To taste)

  • Pepper (To taste)

  • 3 Eggs

  • 1/4 Cup Pepperjack (Shredded)

  • 1 Cup Iceberg (Shredded

  • 2 Tablespoons Roasted Garlic Sour Cream (Separate recipe)

  • 1. In saute pan, heat up vegetable oil and add ground beef, breaking up with a spoon until browned.

  • 2. Add stock, chips, half of the pico and it’s juice, cooked beans, chipotle dressing and some salt and pepper.

  • 3. Toss all ingredient in pan to coat chips and to distribute ingredients.

  • 4. Make 3 little wells in dish and crack and egg in each, season eggs with salt and pepper.

  • 5. Place in oven and bake just until eggs begin to set, then sprinkle with pepperjack cheese and allow to finish baking until egg yolks are white over but still runny.

  • 6. Carefully, shake saute pan to loosen and slide onto a plate.

  • 7. Garnish with shredded iceberg, pico and roasted garlic sour cream.

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