Photo: Markus Spiske
Chilaquiles with Tomatillo Salsa
14 ingredients
Serves 4.
openrecipes
You are hungover. You have chips. You want to eat some breakfast. The Sussman brothers have the solution. Continue reading below.
Estimated Nutrition (whole recipe, rough)
573
Calories
44g
Protein
26g
Fat
40g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Tortilla Chip | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the tomatillo salsa:
- 3 lb. tomatillos
- 1/2 yellow onion, cut into big chunks
- 1 jalapeño
- 2 garlic cloves
- 2 Tbs. extra-virgin olive oil
- Salt, to taste
- Leaves from 1 bunch fresh cilantro, roughly chopped
- 2 Tbs. olive oil (optional)
- 4 eggs
- 2 cups leftover or store-bought roasted chicken, shredded (optional)
- 1 large bag tortilla chips, preferably thick-cut
- Crumbled
- for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes