Chilaquiles

Chilaquiles

Chilaquiles

Ingredients

Salsa Verde
8 oz tomatillo, chopped
5 oz poblano pepper
1 oz garlic, minced
1 white onion, chopped
2 tsp onion powder
1 tsp cumin
2 tsp chili powder
1 tsp salt
1 tbsp lime juice
Cilantro & Lime Sour Cream
8 oz sour cream
1 tbsp lime juice
1 oz cilantro, chopped
½ tsp salt
Tortilla Strips
2 corn tortillas, cut into think strips
4 tbsp vegetable oil
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
Chilaquiles
4 oz tortilla chips
2 fried eggs
2 oz queso fresco crumbles

Directions

Salsa Verde

Simmer tomatillos, poblanos, garlic, minced onion and onion powder for 20 minutes. Transfer to a blender, add remaining spices and blend.

Cilantro/lime sour cream

Wisk all together and set aside.

Tortilla Strips

Mix seasonings together and set aside. Fry tortilla strips until crunchy and toss in seasoning mixture.

Chilaquiles

Plate layer of chips and top with salsa verde, repeat 2 times. Drizzle with sour cream. Top with 2 fried eggs, fried tortilla strips and queso fresco crumbles.

Vegetable Omelet

Vegetable Omelet

Vegetable Omelet

Ingredients

1 tbsp Vegetable Oil
4 Eggs
¼ cup Onion
¼ cup Mushrooms
¼ cup Red Bell Pepper
½ cup Spinach
1 pinch Salt
1 pinch Ground Pepper
Optional:
¼ cup Shredded Cheddar Cheese

Directions

Chop onions, mushrooms and red pepper.

Heat oil in pan.

While heating, whisk together 4 eggs together in bowl.

Sautée mushrooms, onions and peppers until onions are transparent. Add salt and pepper.

Rough chop spinach, add to vegetables in pan.

Push vegetables to center of pan. Once cooked, add egg and turn heat to low.

Let egg cook until it holds its shape. Take a rubber spatula and left sides of eggs, let it run underneath. Repeat for opposite side.

Flip omelet and cook other side. After it is cooked, flip back to its original side.

If adding cheese, sprinkle on half of omelet.

Fold omelet in half and it’s ready to enjoy!

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