Slice the bread in half, and set aside. Heat the refried beans and set aside.
Heat the Green Salsa in a cast iron pan or deep skillet. Once very hot and simmering, add the tortilla chips, toss to coat and turn off the heat.
On a plate, arrange one halved bread. Spread the refried beans at the bottom. Top with sauced chilaquiles, slices of ripe avocado, crema, queso fresco, slices of red onion and cilantro. Add the top bread half and eat immediately!
I grew up eating chilaquiles, everyone knows and loves them, messy and delicious. I was shocked to find torta de chilaquiles a new thing as I visited Mexico City a few years ago. Each time I go back, they keep on getting wilder and piled up even higher. Though it sounds outrageous, to eat drenched in sauce tortilla chips tucked in bread for tortas, the combination is though ridiculous sounding, absolutely delicious
Also find our prodcuts on :
1 can La Costeña Refried Black Beans
2 bottles La Costeña Green Salsa
4 bolillos or teleras bread rolls
1 ripe avocado, halved, pitted, sliced
¼ cup Mexican crema
½ cup crumbled queso fresco
1/4 red onion, slivered
1/4 cup cilantro chopped
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