1 cup chile rellenos, chopped
4 large eggs
2 corn tortillas
1 No.3 can refried beans
1 large tomato
To prepare Chile Rellenos (long green chiles), place fresh peppers on the broil
rack, or grill them on your bar-b-que on high, turning them frequently, until
the skin bubbles. Place them in a paper bag and let them steam. Then remove the
skins, and chop the peppers. Any excess can be frozen for later use.
Heat the frying pan, spray with Pam oil, and heat a corn
tortilla on both sides.
Place on plate and place a layer of refried beans (heated) on
Then fry two eggs and place on top.
Next place half of the chile rellenos on top, then garnish
with shredded cheese.
Place an ice cream dipper of refried beans on the side,
and heat the plate in the oven until cheese melts.
After removing, garnish with a circle of chopped lettuce and
tomatoes, and include a few blue corn tortilla chips. Place hot plate on a cool