Chilaquiles with Chipotle Adobo Pepper and Avocado

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

15 mL

Coconut Oil

6

White Corn Tortillas

to taste

Salt

to taste

Ground Black Pepper

130 g

Salsa

2

Chipotle Peppers in Adobo Sauce

35 g

Red Bell Peppers , chopped

7 g

Scallions , chopped

1

Lime , juiced

2

Free Range Egg

1/2

Avocado , diced

30 g

Crumbled Feta Cheese

to taste

Fresh Cilantro , finely chopped

to taste

Scallions , finely chopped

Cooking Instructions

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Step 1

Slice the White Corn Tortillas (6) strips. Heat the Coconut Oil (8 mL) in a medium skillet and add the strips. Toast the strips four to five minutes, flipping as needed, until edges are lightly brown and texture is crispy. Add Salt (to taste) and Ground Black Pepper (to taste) .

Step 2

Meanwhile blend the Salsa (130 g) and Chipotle Peppers in Adobo Sauce (2) in a food processor until smooth and well combined.

Step 3

Pour salsa blend into the center of the skillet to coat the tortillas. Leave tortillas around the edge uncovered so they remain crispy. Add the chopped Red Bell Peppers (35 g) and Scallions (7 g) . Cook approximately three minutes until the veggies are soft.

Step 4

Prepare the garnish by dicing the Avocado (1/2) , Crumbled Feta Cheese (30 g) , Fresh Cilantro (to taste) and additional Scallions (to taste) .

Step 5

Pour the juice of a Lime (1) over the cooked veggies. While the veggies cook, spray a separate pan with Coconut Oil (8 mL) and cook the Free Range Egg (2) over medium heat until they reach over-easy consistency or your desired doneness.

Step 6

Plate the crispy tortilla strips with salsa and veggies into two bowls, topped with over-easy eggs. Add more Salt (to taste) and Ground Black Pepper (to taste) . Serve and enjoy!