Name: Breakfast Tostadas with Tomatillo Sauce
Prep time: 15 s
Cook time: 12 s
Total time: 27 s
Yield: 4
Cuisine: Mexican
Ingredients: 2 large tomatilloshusked and rinsed; 1 poblano chileroastedseeded and skin removed; 1/3 cup plain fat free Greek yogurt or fat free sour cream; 1/4 cup packed chopped cilantro; 1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon; 4 large eggs; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 tablespoon grapeseed oil; 8 tablespoons fat free refried beanswarm; 4 (5-inch) corn tostadas; 1/4 cup finely chopped onion; 1 roma tomatofinely chopped; 1 serrano chileseeded and finely diced; 4 tablespoons crumbled queso fresco cheese (optional)

Make It

Step 1

Boil tomatillos in a medium saucepan with enough water to cover for about 10 minutes or until tomatillo skins begin to peel. Remove from heat; drain. Let cool.

Step 2

Combine tomatillos, poblano chile, yogurt, cilantro, evaporated milk and bouillon in a blender; cover. Blend until smooth. Set aside; cover until ready to serve.

Step 3

Combine eggs, salt and pepper in a small bowl. Whisk until combined.

Step 4

Heat oil in a medium skillet over medium heat. Pour in eggs; fold occasionally with spatula for about 2 minutes or until cooked. Do not overcook. Set aside.

Step 5

Combine onion, tomato, serrano chile and cheese in a small bowl. Set aside.

Step 6

Spread 2 tablespoons refried beans on each tostada; top with eggs and onion/tomato mixture. Dizzle with about 2 tablespoons sauce. Refrigerate any remaining sauce.