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Healthy Breakfast Chilaquiles

CALORIES: 390 | TOTAL FAT: 16g
TOTAL CARBS: 52g | PROTEIN: 16g

Ingredients

  • 1 tsp. olive oil
  • 1 large tomato or 2 small ones
  • ¼ cup white onion
  • ½ small garlic clove
  • 2 tbsp. Mexican chorizo
  • 1 egg
  • A pinch of sea salt
  • Oregano and black pepper, to taste
  • ½ tsp. chipotle pepper
  • ½ cup kale, shredded
  • 2 corn tortillas, cut into triangles and roasted to create chips

Toppings

  • 2 tbsp. pico de gallo
  • 1 tbsp. Cotija cheese
  • 2 tbsp. avocado

Tools

Instructions

  1. Add olive oil to preheated comal. Add tomato, onion, and garlic and roast over medium-low heat, covered with aluminum foil, until soft. Turn frequently to avoid burning.
  2. Cook chorizo in skillet at medium heat, until it browns. Move chorizo to one side and add egg. Season with sea salt, cover, and cook on medium low heat. Remove egg from skillet.
  3. Add roasted vegetables to blender with chipotle pepper. Season with black pepper and oregano to taste. Pulse until salsa-like consistency, adding a small amount of water if needed.
  4. Add salsa to skillet and stir to mix with chorizo. Add kale and cook 2 minutes. Add tortilla triangles and stir well, allowing them to drown in the sauce.
  5. Serve hot, topped with egg, pico de gallo,cheese, and avocado.
    TIP: Eggs are 70 calories each. Adjust if you need more or less calories.
Healthy Breakfast Chilaquiles



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