Chilaquiles, what are
they? This warm, tasty, casserole dish
tends to bring to our tummies sheer comfort. This is the perfect recipe to help
you reuse leftover tortillas while adding salsa and cilantro to your pleasure.
To those of you enchilada fans, this version has a very good flavor profile,
but a bit simpler to produce.
Ingredients:
Baked Tortilla Chips
8 Grain Free Almond Flour
Tortillas
1 Tbsp. Avocado Oil
½ tsp. Sea salt
2 cups salsa Verde
Toppings:
4 fried eggs
1 avocado, diced
1 roma tomato
½ cup black beans
3 tablespoons chopped red
onion
2 tablespoons chopped cilantro
Preheat oven to 400 degrees
Fahrenheit.
Line a baking sheet with
parchment paper.
Slice each whole tortilla
into triangle pieces
Place triangle tortilla
slices on the baking sheet and brush both sides with avocado oil.
Sprinkle tops with sea salt.
Place tray in oven and bake
until golden brown (about 10 minutes).
Heat a skillet to medium heat
and add salsa Verde.
Raise heat to medium-high and
bring to a simmer.
Remove from heat and add in
the baked tortilla chips.
Toss to coat all sides and
then cover with lid and let sit for 2-5 mins.
Uncover and your favorite
toppings!
I used black beans, tomatoes,
fried eggs, avocado, red onion and cilantro.
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