Chilaquiles-Inspired Egg, Chicken Tenders and Chipotle Black Beans

Global Cuisines

Very High Fibre

New

with Lime-Guacamole and Crema

8 min

Difficulty: 1/3

Mexican

Ingredients: Chicken tenders • Black beans (black beans, water, salt, calcium chloride, citric acid) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tomatoes • Sweet bell pepper • Grade A egg • Limes • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Zester

Small Bowl

Large Non-Stick Pan

Medium Non-Stick Pan

Tags

30-min-or-less

Very High Fibre

Dinner-bowls

New

Latin-american-faves

Global-feast

Ingredients

Chicken Breast Tenders

320 g

Egg

2 unit(s)

Tortilla Chips

170 g

Black Beans

1 unit(s)

Lime

1 unit(s)

Guacamole

3 tbsp

Chipotle Sauce

2 tbsp

Feta Cheese, crumbled

0.25 cup

Mexican Seasoning

8 g

Sour Cream

43 mL

Sweet Bell Pepper

1 unit(s)

Tomato

1 unit(s)

Oil

3 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the oven to 425˚F. Wash and dry all produce.
Cut tomato into 1/2-inch pieces.
Core, then cut the pepper into 1/2-inch pieces.
Zest then juice half the lime, cut remaining into wedges.
Pat chicken dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm

Heat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers and 2 tsp (4 tsp) Mexican Seasoning. Cook for 3-4 min, stirring often, until peppers are tender-crisp.
Season with salt and pepper.

To the pan, add chipotle sauce, beans and their liquid.
Cook for 4-5 min, stirring occasionally, until slightly thickened.

On an unlined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil and sprinkle with remaining Mexican Seasoning. Toss to coat. Spread into single layer.
Toast in the middle of the oven for 3-5 min, until chips are warmed through and crispy. (TIP: Keep your eye on them so they don't burn.)
To a small bowl, add guacamole and lime zest. Stir to combine.
To another small bowl, add sour cream, lime juice and 1 tbsp (2 tbsp) water. Season with salt. Stir to combine.
Set aside.

Heat medium non-stick pan over medium-low.
When the pan is hot, add 1 tbsp (2 tbsp) oil.
Crack in 2 (4) eggs. Season with salt and pepper.
Pan-fry covered for 2-3 min, until egg whites are set. (NOTE: The yolk will still be runny. Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)

Divide tortilla chips between plates.
Top with sauce, chicken, eggs and cheese. Add tomatoes and green onions over top.
Drizzle sour cream over top.
Spoon lime-guacamole over top.
Squeeze over a lime wedge.

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**