Chilaquiles with Chipotle Adobo Pepper and Avocado
These Chilaquiles with Chipotle Adobo Pepper and Avocado are healthy, tasty and quick, making them the perfect way to start, or end, your day!
Total Time
15min
5.0
1 Rating
Author: Lemons and Basil
Servings:
2
Ingredients
•
1
Tbsp
Coconut Oil
•
6
White Corn Tortillas
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1/2
cup
Salsa
•
2
Chipotle Peppers in Adobo Sauce
•
4
Tbsp
Red Bell Peppers
, chopped
•
4
Tbsp
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
Cooking Instructions
1.
Slice the White Corn Tortillas (6) strips. Heat the Coconut Oil (1 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).
2.
Meanwhile blend the Salsa (1/2 cup) and Chipotle Peppers in Adobo Sauce (2) in a food processor until smooth and well combined.
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.
4.
Prepare the garnish by dicing the Avocado (1/2), Crumbled Feta Cheese (3 Tbsp), Fresh Cilantro (to taste) and additional Scallions (to taste).
5.
Pour the juice of a Lime (1) over the cooked veggies. While the veggies cook, spray a separate pan with Coconut Oil (1 tsp) and cook the Free Range Egg (2) over medium heat until they reach over-easy consistency or your desired doneness.
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!
Nutrition Per Serving
CALORIES
455
FAT
23.3 g
PROTEIN
14.4 g
CARBS
49.2 g
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