2 teaspoons canola oil
¾ cup diced onion
2 teaspoons crushed garlic
2 teaspoons chili powder
½ teaspoon salt
1 cup fire-roasted diced tomatoes with green chilies
⅔ cup water
½ cup pinto beans
4 ounces tortilla chips
2 large eggs
⅓ cup grated jack cheese
1 diced avocado
2 tablespoons chopped green onion
¼ cup chopped cilantro
2 tablespoons sour cream
wooden spoon
measuring cups
measuring spoons
June Oven
cast iron skillet
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With the shelf in the middle position, preheat the June Oven to 450°F on the Bake cook mode using the button below.
June Oven
In a large cast iron skillet over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until soft, 5 to 7 minutes.
¾ cup diced onion
cast iron skillet
measuring spoons
measuring cups
wooden spoon
2 teaspoons canola oil
Add the garlic, chili powder and salt to the skillet. Stir constantly until fragrant, 30 to 45 seconds.
2 teaspoons crushed garlic
2 teaspoons chili powder
½ teaspoon salt
Stir in the tomatoes and water and allow the sauce to come a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens slightly, 8 to 10 minutes.
1 cup fire-roasted diced tomatoes with green chilies
⅔ cup water
Gently stir in the beans and cook until the beans are hot, 3-4 minutes.
½ cup pinto beans
Remove the skillet from the heat and gently stir in the tortilla chips until the chips are coated in the sauce.
4 ounces tortilla chips
Sprinkle the cheese all over the chips.
⅓ cup grated jack cheese
With the wooden spoon, make an egg-sized well in the chips and sauce. Carefully crack 1 egg into the well, keeping the yolk intact. Make a second well and repeat with remaining egg.
2 large eggs
Transfer the skillet to the middle shelf of the June Oven. Bake the chilaquiles 7 minutes, until the egg whites are set and yolks are just barely set. June will notify you when the chilaquiles are ready. If desired, follow directions on your June Oven to continue cooking.
Remove the chilaquiles from the June Oven. Sprinkle avocado, green onion and cilantro over the top. Add dollops of sour cream if using and serve immediately.
1 diced avocado
2 tablespoons chopped green onion
¼ cup chopped cilantro
2 tablespoons sour cream
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