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RECIPE
13 INGREDIENTS6 STEPS15min

Chilaquiles with Chipotle Adobo Pepper and Avocado

5.0
1 Ratings
These Chilaquiles with Chipotle Adobo Pepper and Avocado are healthy, tasty and quick, making them the perfect way to start, or end, your day!
Chilaquiles with Chipotle Adobo Pepper and Avocado Recipe | SideChef
These Chilaquiles with Chipotle Adobo Pepper and Avocado are healthy, tasty and quick, making them the perfect way to start, or end, your day!
Lemons and Basil
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/
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Lemons and Basil
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/
15min
Total Time
$1.73
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
Coconut Oil
6
White Corn Tortillas
to taste
Salt and Pepper
1/2 cup
Salsa
1/4 cup
1/4 cup
Scallions , chopped
1
Lime , juiced
2
Free Range Egg
1/2
Avocado , diced
3 Tbsp
Crumbled Feta Cheese
to taste
Fresh Cilantro , finely chopped
to taste
Scallions , finely chopped
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Nutrition Per Serving

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CALORIES
455
FAT
23.3 g
PROTEIN
14.4 g
CARBS
49.2 g

Cooking Instructions

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Step 1
Slice the White Corn Tortillas (6) strips. Heat the Coconut Oil (1/2 Tbsp) 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 and 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 (1/4 cup) and Scallions (1/4 cup) . 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 5
Pour the juice of a Lime (1) over the cooked veggies. While the veggies cook, spray a separate pan with Coconut Oil (1/2 Tbsp) 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 and pepper (to taste). Serve and enjoy!
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Nutrition Per Serving
Calories
455
% Daily Value*
Fat
23.3 g
30%
Saturated Fat
9.8 g
49%
Trans Fat
0.0 g
--
Cholesterol
192.7 mg
64%
Carbohydrates
49.2 g
18%
Fiber
8.3 g
30%
Sugars
5.6 g
--
Protein
14.4 g
29%
Sodium
765.2 mg
33%
Vitamin D
--
--
Calcium
205.0 mg
16%
Iron
1.7 mg
9%
Potassium
557.5 mg
12%
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