Breakfast Chilaquiles | Jenny Evans

Ingredients

• 3 lbs. fresh tomatillos, husks removed and washed clean
• 3 serrano chiles, or more if you want heat, seeded and cut in half lengthwise
• 3 jalapeno peppers, seeded and cut in half lengthwise
• 1 large onion, skin removed and slice in rounds
• 6 garlic cloves, skins on
• Olive oil
• Salt and pepper
• 2 c. cilantro
• 1 c. chicken broth
• 1 bag freshly made corn tortilla chips (you will not use the whole bag)
• Tomatillo sauce (recipe included)
• Can of salsa flavored (or any flavor of your preference) refried beans
• 3 c. grated jack cheese
• ½ c. cilantro, chopped
• ½ red onion, chopped small
• 1 avocado, chopped
• 8 oz. Crema Mexicana (with salt) or sour cream
• 1 c. queso fresco, crumbled
• ¼ c. cotija cheese, finely grated
• 3-4 fried eggs, sunny side up or over easy (make sure the yolk is runny)