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Breakfast Tostadas with Tomatillo Sauce

Breakfast Tostadas with Tomatillo Sauce
Level
Easy
Prep
15 minutes
Cook
12 minutes
Servings
4 servings
  • Kick off your day with a crispy tostada topped with fresh vegetables, scrambled eggs and a creamy spicy sauce. No silverware needed!
Key Ingredients

Ingredients

  • 2 large tomatillos, husked and rinsed
  • 1 poblano chile, roasted, seeded and skin removed
  • 1/3 cup plain fat free Greek yogurt or fat free sour cream
  • 1/4 cup packed chopped cilantro
  • 1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon grapeseed oil
  • 8 tablespoons fat free refried beans, warm
  • 4 (5-inch) corn tostadas
  • 1/4 cup finely chopped onion
  • 1 roma tomato, finely chopped
  • 1 serrano chile, seeded and finely diced
  • 4 tablespoons crumbled queso fresco cheese (optional)

Make It

Step 1
Boil tomatillos in a medium saucepan with enough water to cover for about 10 minutes or until tomatillo skins begin to peel. Remove from heat; drain. Let cool.
Step 2
Combine tomatillos, poblano chile, yogurt, cilantro, evaporated milk and bouillon in a blender; cover. Blend until smooth. Set aside; cover until ready to serve.
Step 3
Combine eggs, salt and pepper in a small bowl. Whisk until combined.
Step 4
Heat oil in a medium skillet over medium heat. Pour in eggs; fold occasionally with spatula for about 2 minutes or until cooked. Do not overcook. Set aside.
Step 5
Combine onion, tomato, serrano chile and cheese in a small bowl. Set aside.
Step 6
Spread 2 tablespoons refried beans on each tostada; top with eggs and onion/tomato mixture. Dizzle with about 2 tablespoons sauce. Refrigerate any remaining sauce.

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