A fresh breakfast tostada with topped with a flavorful salsa verde and a black bean & tomato relish with a chipotle kick. Ingredients Servings 4 8 24 48 80 100 Cholula® Salsa Verde | Serves 4 5 each Tomatillos, medium, husks removed 1/4 cup Red Onion, roughly chopped 1 1/2 tsps Olive Oil 3/4 tsps Grill Mates ® Vegetable Seasoning 3/4 cup Cilantro, coarsely chopped 1/4 cup Cholula® Green Pepper Hot Sauce 1 tbsp Lime Juice, fresh 1/2 tbsp Olive Oil 1/2 tbsp Honey Cholula Chipotle Black Bean & Tomato Relish | Serves 4 3/4 cup Black Beans, drained, rinsed 3/4 cup Tomatoes, 1/4" dice 1/4 cup Scallions, sliced 1 tbsp Lime Juice 1 tbsp Olive Oil 2 tbsps Cholula® Chipotle Hot Sauce Jalapeno Crema | Serves 4 2 tbsps Mexican Crema 2 tbsps Cholula® Green Pepper Hot Sauce Tostada | Serves 4 4 each Blue Corn Tortillas, 6" 4 each Eggs 1 1/3 cup Cholula Salsa Verde 1 1/3 cup Pepper Jack Cheese, shredded 1 cup Cholula® Chipotle Black Bean Relish 1/4 cup Jalapeño Crema Procedure Cholula Salsa Verde
Preheat oven to 400°F.
In a bowl, combine tomatillos and onion. Add canola oil and toss to lightly coat. Spread on a parchment-lined sheet pan, sprinkle with vegetable seasoning, and roast until tender.
Transfer ingredients to a blender and pulse with cilantro, Cholula®, lime juice, olive oil, and honey. Hold refrigerated for service. Black Bean & Tomato Relish
In a bowl, combine beans, tomatoes, scallions, juice, oil, and Cholula. Mix until evenly distributed. Hold refrigerated for service.
In a bowl, combine crema and Cholula. Whisk until well mixed. Hold refrigerated for service. Service Set fryer to 350°F. For each serving, fry 1 tortilla until crispy. Cook an egg as requested.
Plate the cripsy tortilla and top with egg, 1/3 cup salsa verde, 1/3 cup cheese and melt under cheese melter.
Top cheese with 1/4 cup bean relish and drizzle with 1 tablespoon crema. Garnish as desired and serve. CHEF’s TIP!
These ingredients can be built as breakfast nachos over tortilla chips or wrapped up in a flour tortilla for a breakfast burrito.
The fresh cilantro salsa verde should be made fresh on the day of use. Recipe type: Breakfast and Brunch