CHILAQUILES
Yield Portion Size
| 12 |
Corn tortillas (6 inch), cut in 6 wedges each
|
| 2 cups | |
| 1 cup |
Sour cream
|
| 1 |
Lime
|
| 1 cup |
Crumbled queso fresco cheese
|
| 1/3 cup |
Fresh cilantro, chopped to garnish
|
| 1/3 cup |
Vegetable oil
|
| 2 slices |
White onion, rings separated
|
| 2 cups | |
| 1 can (16 oz each) | |
| 1 large |
Avocado, pitted, peeled, sliced
|
| 4 |
Eggs
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 438 mg | 44% |
| Carbohydrate | 97 g | 32% |
| Cholesterol | 328 mg | 109% |
| Total Fat | 78 g | 120% |
| Iron | 5 mg | 27% |
| Potassium | 1314 mg | 0% |
| Calories | 1219 kcal | 61% |
| Sodium | 2563 mg | 107% |
| Protein | 42 g | 84% |
| Polyunsaturated Fat | 19 g | 93% |
| Saturated Fat | 24 g | 118% |
| Sugars | 13 g | 1% |
| Vitamin C | 24 mg | 40% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Fry the tortillas in batches until golden and crisp.
-
Step 2
Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas
-
Step 3
In a skillet over medium heat add 1 tablespoon of oil. Add Gardein™ Saus’ge; cook to crumble and cooked stage.
-
Step 4
Add ½ of the sauce and let it cook for 5 minutes. Season the sauce with salt.
-
Step 5
On a plate, squirt the sauce and layer tortillas, seasoned Gardein Saus’ge, about 2-3 layers.
-
Step 6
Serve garnished with crumbled cheese, cilantro, onion and topped with the sour cream mixed with lime juice.
-
Step 7
Smash the heated refried beans and dollop them on the plate artistically, serve with sliced avocados, and topped with poached or fried egg of choice.
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