Yield: 1 Servings
|\N \N||Olive oil|
|\N \N||Garlic clove|
|\N \N||Refried beans|
|\N \N||Jack cheese|
|\N \N||Tortilla chips|
|\N \N||Chiles; to taste|
In a frying pan heat a little bit of olive oil. When warm, saute a little onion and when almost translucent, add a clove of garlic,chopped. Then add a few generous dollops of refried beans around the perimeter of the pan.
Between the bean portions pour a little salsa (I used La Victoria's Salsa Casera because it keeps well in the 110+ air temperatures in SW Texas) Then,crack open and add 2-3 eggs,spacing them on top of salsa and between beans. Grate some Jack or similar cheese over everything and top with tortilla chips. Lightly cover the pan and cook until the cheese melts and the eggs are cooked through. Add chilis to taste, if necessary.
I also make an Italian version using spaghetti sauce instead of salsa and Parmesan for the cheese. I leave off the tortilla chips.
These make pretty good filling, one pan meals when you're camping out and cook in minimum time. Everythings from cans or tupperware containers, so that packing it isn't a hassle. I have a special egg holder that I use and I tend to use them early on the trips due to the heat.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .