Chilaquiles Recipe With Eggs

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Combine cheeses and sprinkle on top of egg mixture; lightly cover with foil. Bake at 350°F for 5 minutes until cheese melts. Hold for hot service at 135°F or higher. CCP: Hold for service at 135°F or higher. Portion ½ cup (one number 8 scoop) for each serving. Calories, in K calories: 153.00. Carbohydrates, in grams: 13.50.

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WebFinally, add the fried eggs, season with black pepper, and garnish with fresh cilantro leaves. The combination of all the textures …

Rating: 5/5(4)
Total Time: 30 minsCategory: Low Carb BreakfastCalories: 293 per serving1. To make the sauce, combine the tomato sauce, paprika, cumin, and oregano in a small saucepan. Bring to the boil and then reduce to a low simmer for five minutes. Taste for seasoning and add salt, pepper, and cayenne to taste.
2. When the chips and sauce are ready, prepare the avocado, radishes, and queso fresco, then set aside.
3. In a small non-stick pan fry the eggs. At the same time, add the chips and sauce to a small cast iron skillet or similar, and place over a low-medium heat.
4. When the chips have softened a little (but not soggy!), sprinkle the queso fresco over the top and add the avocado and radishes.

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WebRecipe Steps steps 14 55 min Step 1 In the bowl of a food processor, combine the almond flour, xanthan gum, baking powder, and salt. Blend until just combined. You don't want …

Total Time: 55 minsCalories: 445 per serving

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Web2 Eggs (Fried or Scrambled) (You can also scramble them into the tortilla and sauce mix if you prefer) 1/3 Cup Favorite Low Carb

Rating: 5/5(1)
Total Time: 10 minsCategory: BreakfastCalories: 222 per serving1. Heat avocado oil in pan on medium low heat (few minutes)
2. Next, add 1/3 cup of FIRE ROASTED red salsa to the pan. Heat it up to simmer. (If the salsa has more liquid (watery) let some of that cook down before adding pieces of tostada)
3. Once the liquid is simmering in the pan add in the pieces of tostada (make sure the pieces aren't touching as best you can). Stir tostada pieces continuously in salsa mixture for about 2 minutes or until sauce is sticking to tostada pieces and the pieces of tostada have become softer(If you would like crunchier pieces you can continue to cook for 30 seconds to a minute longer)Once tostada mixture is done take off the heat and let sit while you fry egg.
4. Fry up the 2 eggs to your style preference. (You can also scramble the eggs into the tostada mixture if you prefer)

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WebDirections. Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes. Whisk …

Rating: 4.5/5(10)
Total Time: 20 minsServings: 2Calories: 373 per serving1. Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
2. Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
3. Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

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Web2 large Eggs 1/4 C (28g) Cotija Cheese, crumbled 2 Tbsp Pico de Gallo, or your choice of veggies/toppings Instructions Preheat oven to 400F. Stack and cut the corn tortillas into 6 triangles to make chips. …

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WebInstructions Pre-heat the broiler, on a low setting if possible. Place an oven-safe and non-stick pan over medium heat. Melt the coconut oil, and add the salsa. Cook …

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WebDirections Step 1 Preheat the oven to 400F. Step 2 Layer the chips on a baking pan lined with parchment paper. Drizzle half of the chili sauce over the chips and bake for 10 minutes. Step 3 While the chips are baking, …

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WebReduce the stove to low heat and let the two ingredients simmer together for just about 60 seconds. Step 3 Make a small space available in the center of the pan, and crack an egg

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WebSTEP 1: CLEAN AND CUT THE CHILES Gently wipe down each chile pepper with a damp paper towel or cloth. Cut off the stems and remove the seeds and …

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WebPreheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray. Advertisement. Step 2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting …

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WebBREAK eggs and SLIP into skillet one at a time. Immediately REDUCE heat to low. COOK eggs for about 5 minutes or until whites are completely set and yolks begin to thicken but …

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WebAdd tortillas and fry for 3 to 4 minutes or until golden brown and crispy. Remove from skillet and set aside on a plate lined with several paper towels. Drain the skillet, leaving small …

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WebAdd in a few spoonfuls of stock (add more, if desired) and stir well until eggs are cooked. Add salsa, guacamole, sour cream, other desired toppings to the eggs and …

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WebInstructions. In a medium bowl, whisk the eggs, milk, salt, black pepper, and cumin. Coat a medium nonstick skillet with cooking spray and heat over medium-low. Add the eggs; …

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WebReduce the heat to medium. Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the …

Author: Food Network KitchenSteps: 5Difficulty: Easy

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WebPour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned turkey to the center of the pan. Pour the enchilada sauce …

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