Such bright, beautiful colors! Wonderful flavors. A little kick to spice up the day. Breakfast is the most important meal of the day, or so I’ve been told. Rarely do we have time for breakfast during the week. I wish I could tell you that we make up for it on the weekends, but the truth of the matter is MAYBE with a little luck, Sundays might include breakfast at home.
My Pops spend a great deal of his teenage years on the road, having left home after his mother passed away. Back then, traveling the roads often meant families who took in these wandering boys and put them to work alongside their own children. Dad did a lot of physical work – a lot of picking cotton and farming and ranching. He also has a lot of fond memories of the time he spent in Arizona, just north of the Arizona/Mexican border. He loves refried beans and tortillas. This beautiful dish is dedicated to my Pops and his youthful days on the road.
2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 Can refried beans with green chilies
4 oz green chilies
1 teaspoon butter teaspoon butter
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
1/2 cup salsa (optional)
1/2 Cup Cilantro, chopped (optional garnish)
Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease.
Meanwhile, combine the refried beans, green chilies and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all.
Place tortillas onto plates, and spread a layer of beans on them. Top with cheese, a fried egg, crumbled bacon. If desired, garnish with salsa and chopped cilantro.