Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
873
Calories
29g
Protein
63g
Fat
54g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
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
- =
- oil, for deep-fat frying
- 1 dozen corn tortillas, quartered
- 3 ripe avocados, peeled and mashed
- 3 tablespoons mayonnaise
- 1 medium onion, diced
- 1 medium tomato, diced
- 2 jalapeno peppers, chopped
- 2 cups shredded monterey jack cheese or cheddar cheese (8oz)
- =
Directions
1
In a electric skillet or deep fryer, heat 1 inch of oil to 375 degrees.
2
Fry the tortilla wedges, a few at a time, until golden brown.
3
Drain on paper towels.
4
For guacamole, combine avocados, mayonnaise, onion, tomato and jalapenos in a bowl.
5
Place tortillas on ungreased baking sheets.
6
Top each with a Tbsp of guacamole.
7
Sprinkle with cheese.
8
Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted.
9
Serve immediately.
Recipe sourced from
fandom