breakfast tostados – A cook named Rebecca

These tostada chilaquiles are so delicious! Layered with black beans and sauced with hatch green chile sauce or a delicious tomatillo sauce, how could you go wrong? I topped them with a sunny side up egg, queso fresco, thinly sliced radishes and avocado chunks. Yum!

delicious tostada chilaquiles.

I used hatch green chile sauce because I had it on hand but you could easily use a tomatillo sauce. I honestly like the green chile sauce much better than a tomatillo sauce, but that is our personal preference. I am including a recipe for the green chile sauce and the tomatillo sauce.

We make the green chile from frozen green chiles that have been roasted, then we remove the seeds and stems. So good!

delicious tostada chilaquiles.

There’s just something about crunchy corn tortillas, green chile’s or tomatillo, fresh avacado and the yellow of an egg that creates another layer that makes the most amazing breakfast! You have to try this breakfast! You can use any tostado shells; these are what I used https://amzn.to/2YY4Pyr but there are great tostados in most grocery stores.

You can actually make your own…just fry some corn tortillas until crisp! Here is a little different breakfast with flat corn tortillas that you fry crispy! https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/

These are delicious!

Here’s the recipe! Hope you make it soon!

Tostada Chilaquiles

Print Recipe

Course Breakfast, brunch

Cuisine Mexican

Servings 4

Ingredients

For the Hatch Green Chile Sauce

2 tbsp vegetable oil
1/2 – 1 medium onion, finely chopped
2-3 garlic cloves, minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been removed.
2 cups water
1/4-1/2 tsp ground cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt (or to taste)

For the Tomatillos Sauce

4 lbs tomatillos, husked and rinsed
1 large jalapeno, stemmed
2 cups cilantro leaves and stems chopped
1/4 cup garlic cloves
salt
pepper

For the Assembly

1/4 cup canola oil
1 small onion, thinly sliced
12 6 inch tostadas
4 large eggs
1 15 ounce can black beans, rinsed, drained, warmed and seasoned with salt
sliced radishes, sliced avocado, sliced jalapenos and crumbled queso fresco for garnish

Instructions

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes. Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the Tomatillo Sauce

In a large saucepan, combine the tomatillos and jalapeño  and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.

For the Assembly

In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa or the green chile sauce and simmer for 5 minutes. Dip 1 tostada at  a time in the preferred sauce, turning, until some of the sauce s absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to  a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, avocado slices, jalapeños, queso fresco  and cilantro sprigs and serve with the remaining salsa.

Keyword breakfast, brunch, eggs, green chile, mexican food, tomatillo, tortillas, tostadas

Jump to Recipe

Everyone knows I love breakfast and these Quick & Spicy Breakfast Tostadas will not disappoint! Layered with black beans, breakfast sausage, chile con queso, then topped with a fried egg and homemade guacamole! The absolute best breakfast!

I used store bought tostadas which makes this breakfast even easier. I used the brand from HEB which is Mi Tienda by HEB. I purchased the Amarillas yellow corn but they have red also. Here’s the link for those https://www.heb.com/product-detail/mi-tienda-amarillas-yellow-tostadas/2275018.

This brand from Walmart is good too: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=17804102&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCharras-Corn-Tostada-12-3-oz-Pack-of-8%2F17804102.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Here’s another breakfast recipe from the blog:https://the2spoons.com/easy-brisket-breakfast-burritos/.

Spicy Breakfast Tostadas

Print Recipe

Course Breakfast

Cuisine Mexican, Texmex

Ingredients

For the Black Beans

1 tbsp vegetable oil
1/2 red onion, finely chopped
1 clove garlic, finely
1 jalapeno, finely chopped
1 15 oz can black beans, rinsed
2 tbsp fresh lime juice
salt and pepper to taste

Queso

3 tbsp unsalted butter
1/2 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapenos, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
salt
2 tbsp all purpose flour
1 1/2 cups milk (or more depending on the thickness you desire)
1/2 lb Monterrey Jack cheese, grated
1/2 lb medium or sharp cheddar cheese, grated
1/4 lb velveeta

For the Guacamole

3-4 avocados
1-2 Serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 Roma tomato, diced
salt to taste
fresh ground pepper (optional)

For the Tostadas

2 Crispy Tostadas of your choice (see blog content for suggestions)
Black Beans
Queso
2 servings of breakfast Sausage browned and crumbled
guacamole
2-4 eggs fried sunny side up

Instructions

For the Black Beans

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.

For the Queso

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados

Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!

Keyword breakfast, guacamole, mexican food, queso, spicy breakfast tostadas, texmex, tostadas