Southwest Breakfast Poutine

Try chilaquiles and poutine for breakfast! This smash-up recipe combines the best of each – salsa verde with fries and cheese curds, topped with a fried egg.

Serves: 2Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2


  • 6 ounces extra crispy thin cut frozen French fries
  • 1 teaspoon canola oil
  • 1⁄4 cup red pepper, chopped
  • 1⁄4 cup onion, chopped
  • 1⁄2 cup canned black beans, drained and rinsed
  • 1⁄2 cup salsa verde
  • 3 ounces cheese curds, roughly chopped
  • 1 fried egg
  • Chopped cilantro, sliced jalapeños, sour cream and avocado (as desired)


  • Heat oven to 450°F. Spread fries in an even layer on a baking sheet; bake 12-15 minutes until crispy.
  • In a small skillet over medium heat, add oil; sauté pepper, onion and beans until vegetables have softened and started to brown. In a small sauce pan over medium heat, add salsa; heat through.
  • When fries are crispy, transfer to a heat safe serving dish. Top with bean mixture and cheese curds. Bake 3-5 minutes until curds are slightly melted. Top with salsa, a fried egg and desired garnishes. Refrigerate leftovers.