Hatch Green Chile Breakfast Tostada

Featured image for post: Hatch Green Chile Breakfast Tostada


  • For Hatch Green Chile Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 (15 ounce) can Hatch Green Chile Enchilada Sauce
  • 2 (4 ounce) cans Hatch Roasted and Diced Green Chiles
  • For Tostadas:
  • 8 small prepared tostada shells
  • 4 ounces Mexican Cotija Cheese
  • 1 (15 ounce) can black beans, smashed
  • Cilantro leaves for garnish


  1. For Hatch Green Chile Sauce:
  2. In a saucepan add olive oil, minced garlic and onion.
  3. Cook over medium heat until onions are translucent in color, about 4-5 minutes.
  4. Add Hatch Enchilada Sauce and Hatch Diced Green Chiles.
  5. Heat for about 5 minutes or until warmed through.
  6. Using an emulsion blender mix until sauce is semi-smooth or until large chunks of chiles are broken down.
  7. Turn heat to low and allow to cook while preparing tostadas.
  8. To prepare layered Tostadas:
  9. Add beans into a food processor or blender.
  10. Mix until smooth about one minute.
  11. Transfer to a non-stick skillet and heat over medium heat until beans are heated through, about 3 minutes.
  12. Cook four eggs in non-stick skillet.
  13. Cover skillet with lid to help eggs cook evenly.
  14. Meanwhile warm tostada shells in toaster over for about 30 seconds – 45 second or until warm.
  15. Using a spatula smear beans onto shell and cover with second shell.
  16. Layer egg one by one on top of stacked tostadas.
  17. Pour about ¼ cup green chile sauce over eggs.
  18. Sprinkle with crumbled Mexican Cojita Cheese.
  19. Garnish with cilantro leaves.
  20. Serve immediately.
  21. Refrigerate any leftover green chile sauce for up to four days. Enjoy over eggs, burritos, or tacos.