“So like… let’s just bust it up.”
–Irvine Kinneas, FFVIII
- 2 tablespoons butter
- 1 can refried beans
- ½ cup chicken or vegetable broth
- 6 oz. tortilla chips
- 1 jalapeno pepper, minced
- 1 plum tomato, chopped
- 3 large eggs
- 2 tablespoons milk or water
- Sea salt and black pepper, to taste
- Hot pepper sauce (Cholula or Tapatio are recommended)
- 6 oz. shredded cheddar cheese (about 1 cup)
- Salsa, sour cream, guacamole, cilantro (optional)
Preheat oven to 350 degrees. Heat the butter in a saucepan over medium-high heat. Add refried beans and broth. Cook, stirring occasionally, until combined and heated through.
Spray an 8″ x 11″ casserole dish with nonstick spray and layer the tortilla chips inside. Top with refried beans. Sprinkle with jalapeno and tomato.
In a small bowl, whisk together eggs, milk, salt, and pepper and pour over the chips and beans. Sprinkle with hot pepper sauce and add cheese in an even layer on top.
Bake for 25-30 minutes, until bubbly. Sprinkle with cilantro and serve with your favorite salsa and other condiments. Makes 6 servings, enough for everyone!
Per serving: 412 calories, 23.2 g. fat, 9 g. saturated fat, 0.6 g. poly. fat, 2.3 g. mono. fat, 178 mg. cholesterol, 710.1 mg. sodium, 77.4 mg. potassium, 32.9 g. carbohydrates, 6.5 g. fiber, 17.9 g. protein, vitamin A 16%, vitamin C 4%, calcium 26%, iron 12%
October 29, 2012 at 8:35 am
Is there a good way to keep the eggs from running through the tortilla chips and beans and sticking to the dish?
October 29, 2012 at 9:07 am
They’re meant to run through the chips, which gives it a sort of cohesiveness. If you’re having trouble with sticking, make sure you’re using plenty of non-stick spray before adding the chips. You could also try lining the dish with parchment paper.
October 30, 2012 at 11:10 am
Oh, that explains it. Thanks!