Main Dishes

Chilaquiles Eggs Benedict

721

Eggs Benedict with slow cooked barbacoa and a green chili hollandaise served on a chilaquiles base.

2
For the Chilaquiles Base:
1 (14.5-oz) can fire roasted diced tomato with green chili
12 6-inch corn tortillas
1 cup Mexican four cheese blend
For the Green Chili Hollandaise:
2 egg yolks
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1 pinch cayenne pepper
1/4 cup melted butter, warm
1 cup your favorite green chili sauce (I used a mild green enchilada sauce)
For the Eggs Benedict:
4 eggs, poached
2 cups beef barbacoa, warm (Click here for the recipe.)
Freshly ground pepper
Chopped fresh parsley for garnishing
Preheat oven to 400°F. Place fire roasted diced tomatoes with green chili in a food processor and pulse chop a few times until the tomatoes are not chunky anymore. But do not puree them. Spray a 8X10"...
See the full directions on my site
Nutritions

Calories
817

Sodium
1056mg
44% DV

Fat
39g
60% DV

Protein
25g
51% DV

Carbs
91g
31% DV

Fiber
13g
55% DV