Breakfast Sunshine Platter (Chilaqueles with tomatillo sauce)

Roasted Tomatillo Sauce

• 1 poblano pepper, large
• 1 yellow onion
• 1/2 red onion
• 3-4 garlic cloves (up to a 1/2 head)
• 12 tomatillos, husks removed & washed & quartered
• oil, salt & pepper

Chilaqueles

• 8 corn tortillas cut into 6 triangles (each)
• oil for frying
• tex-mex seasoning: 1 T. kosher salt and 1/2 t. each of cumin, coriander and chili powder with 1/4 t. of cayenne
• 1/2 pound ground chorizo, browned and well drained
• 6 ounces refried beans
• 3 ounces cream cheese
• 4 ounces queso fresco (or substitute chevre/ goat cheese)
• 1 avocado, sliced
• 1/2 bunch cilantro
• 1 lime, quartered
• 6-8 poached eggs

1. prep the tomatillo sauce: Slice off top of pepper, discard seeds (unless you like it really hot) cut lower part of pepper in half lengthwise. Chop onions into large hunks. You can use as much as a half head of garlic, just slice off the top of the bulb and let it roast. Toss with oil, salt & pepper, roast in a 400 degree oven for 1 hour.
2. discard top/stem of poplano pepper. Pulse/process in a blender or food processor to achieve a chunky sauce.
3. Brown chorizo. Drain well.
4. warm refried beans and cream cheese in microwave, half power, 1-2 minutes to make a smooth, softened mixture.
5. If possible, let tortillas sit out over night. This will allow some of the moisture to escape and make a crispier tortilla. you can substitute flour tortillas.
6. fry tortillas (in batches) in 1 inch of oil, drain on paper towels and immediately sprinkle tex-mex seasoning salt on top.
7. preparepan/ water for egg poaching. If you made everything the night before, warm beans, warm tomatillo sauce
8. On a platter, heap a layer of chips, then spread bean mixture and tomatillo sauce on top... sprinkle chorizo and flake cheese with a fork to make crumbles. garnish with sliced avocado, cilantro and lime wedges.
9. Poach eggs and place on top. Enjoy!