Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Epazote | not in our table | 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
- 6 dried ancho chilies
- 1–2 cups boiling water
- 6 tomatoes, peeled, seeded and coarsely- chopped OR 2 cups canned Roma tomatoes, drained and chopped
- ½ cup diced onions
- 1 tsp finely- chopped garlic
- ½ tsp epazote , crumbled
- Sugar
- Salt
- ¼ tsp freshly-ground black pepper
- 5 Tbsp olive oil
- 2 eggs
- 1 cup cream or half-and-half
- 6 chorizo sausages , skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped
- 1 cup crumbled queso blanco OR freshly-grated Parmesan cheese
- 12 tortillas
- ½ cup chopped green onions
Directions
Soak the chilies in boiling water for 30 minutes.
Wearing gloves, stem, seed and cut the chilies into small pieces.
Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds.
Add the tomatoes, onions, garlic, epazote, sugar, salt, and black pepper and blend to a smooth purée.
In a frying pan , add 1 tablespoon of olive oil and heat over high heat for 3 minutes.
Pour in the tomato sauce and cook for 5 minutes, stirring frequently. Remove from the heat.
In a small bowl, beat the eggs with the cream or half-and-half until well blended.
Slowly pour the egg and cream into the pan with the sauce, stirring constantly. Cover and set aside.
In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.
With a slotted spoon, remove the sausage from the pan and drain on paper towels . Discard the fat in the frying pan.
Place the sausages in a small bowl and stir in 3 tablespoons of sauce and ½ cup cheese.
Heat the oven to 350°F.
In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows: Dip a tortilla in the tomato sauce. Fry for a minute each side in the pan. Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre. Roll up the tortilla with the filling inside.
Dip a tortilla in the tomato sauce.
Fry for a minute each side in the pan.
Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.
Roll up the tortilla with the filling inside.
Place filled tortillas in a baking dish , seam side down. Pour the rest of the tomato sauce over them.
Sprinkle the top with the green onions and ½ cup cheese.
Bake for about 15 minutes or until the cheese has melted and the top has browned lightly.