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Chilaquiles

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Submitted by beary

YIELD

4 servings

PREP

30 min

COOK

20 min

READY

65 min

Ingredients

6 6
LARGE LARGE EGGS
4 4
EACH EACH FLOUR TORTILLAS
corn *
2 2
EACH EACH AVOCADOS
2 2
EACH EACH TOMATOES
4 6E+1
TABLESPOONS ML LIME JUICE
4 2E+1
TEASPOONS ML OLIVE OIL
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML BUTTER
or margarine
2 2
EACH EACH ONIONS
finely diced
1 237
CUP ML BEEF
chicken or pork, cooked, shredded or diced *
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN
ground
1 1
X X CILANTRO *

Directions

Break the eggs in a mixing bowl and beat them lightly.

Cut the tortillas into eighths and add to the eggs.

Let sit 15 minutes. Cut the avocados in half from tip to stem, and remove the pit.

Using a paring knife, slice the flesh in each half from tip to stem in ½-inch slices without cutting through skin.

Using a large spoon, scoop the flesh out of the skin in 1 piece.

Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado.

Drizzle with lime juice and oil, and sprinkle with salt and pepper.

Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin.

Cook, stirring occasionally, 5 minutes.

Add meat; cook just until warmed.

Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness.

Arrange a mound of eggs on each plate next to the avocado and tomato.

Garnish with some cilantro. Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 396 74% from fat
 % Daily Value *
Total Fat 33g 50%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 163mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 9g 35%
Sugars g
Protein 26g
Vitamin A 27% Vitamin C 45%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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