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Chilaquiles with Chipotle Adobo Pepper and Avocado

14 INGREDIENTS • 6 STEPS • 15MINS

Chilaquiles with Chipotle Adobo Pepper and Avocado

Recipe
5.0
1 rating
These Chilaquiles with Chipotle Adobo Pepper and Avocado are healthy, tasty and quick, making them the perfect way to start, or end, your day!
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
These Chilaquiles with Chipotle Adobo Pepper and Avocado are healthy, tasty and quick, making them the perfect way to start, or end, your day!
15MINS
Total Time
$1.73
Cost Per Serving
Ingredients
Servings
2
us / metric
Coconut Oil
1 Tbsp
Coconut Oil
White Corn Tortilla
6
White Corn Tortillas
Salt
to taste
Salsa
1/2 cup
Salsa
Red Bell Pepper
4 Tbsp
Scallion
4 Tbsp
Scallions, chopped
Lime
1
Lime, juiced
Free Range Egg
2
Free Range Egg
Avocado
1/2
Avocado, diced
Crumbled Feta Cheese
3 Tbsp
Crumbled Feta Cheese
Fresh Cilantro
to taste
Fresh Cilantro, finely chopped
Scallion
to taste
Scallions, finely chopped
Nutrition Per Serving
VIEW ALL
Calories
455
Fat
23.3 g
Protein
14.4 g
Carbs
49.2 g
Love This Recipe?
Add to plan
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Chilaquiles with Chipotle Adobo Pepper and Avocado
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Slice the White Corn Tortillas (6) strips. Heat the Coconut Oil (2 tsp) 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 1 Slice the White Corn Tortillas (6) strips. Heat the Coconut Oil (2 tsp) 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 (1/2 cup) 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 (4 Tbsp) and Scallions (4 Tbsp). Cook approximately three minutes until the veggies are soft.
step 4
Prepare the garnish by dicing the Avocado (1/2), Crumbled Feta Cheese (3 Tbsp), Fresh Cilantro (to taste) and additional Scallions (to taste).
step 4 Prepare the garnish by dicing the Avocado (1/2), Crumbled Feta Cheese (3 Tbsp), 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 (2 tsp) 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!
Tags
Breakfast
American
Gluten-Free
Brunch
Lunch
Cinco de Mayo
Healthy
Shellfish-Free
Dinner
Vegetarian
Latin American
Mexican
Vegetables
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