Breakfast Chilaquiles

Place the tomatillos, Serrano chiles, jalapeno peppers, onions, and garlic cloves on a baking sheet. Toss everything with olive oil. Season with salt and pepper. Place under the broiler for 10-12 minutes or until vegetables are a bit charred. Remove and let cool. Pull skins off the garlic and place all the vegetables, the cilantro and chicken broth in a blender with 1 ½ tsp. salt. Puree. Set aside.

In a large saucepan or skillet, heat up a few tablespoons of vegetable oil. After it is hot, put the tomatillo sauce in it and fry it until well heated. Keep warm.

In a 13×9 baking dish, spread the refried beans on the bottom of the dish. Layer with half of the grated jack cheese. Add enough tortilla chips to the tomatillo sauce to make the first layer and coat the chips. Place a layer of the coated chips on top of the jack cheese. Cover the chips with the rest of the jack cheese. Add more tortilla chips to the tomatillo sauce and coat them. Add another layer of the chips over the jack cheese. Top with crumbled queso fresco cheese and heat in the oven for 10-15 minutes. Garnish top of the chilaquiles with red onion slices, chopped cilantro, cotija cheese, Crema Mexicana (or sour cream) and avocado chunks. Place fried eggs on the top. Serve warm.

*For a lighter version, take 12 corn tortillas and cut each tortilla in fourths (Triangle chip shapes). Spray two half baking sheets with cooking spray. Lay down the triangles. Spray them with cooking spray and sprinkle with salt. Bake at 350 F for 20 minutes. Use instead of the fried tortilla chips.