For Chili Hollandaise: In a blender container, combine chili powder, water, cumin, lemon juice and egg yolk. Blend until smooth. With blender on high, pour in 1/2 cup of hot butter in a thin and steady stream. Keep tortilla baskets warm in a 150? F oven. Crumble chorizo into a frying pan. Cook until brown. Drain and keep warm. Scramble eggs. Place each tortilla basket on a plate. Spoon in sausage, eggs and hollandaise. Garnish with cilantro and cheese. Buen provecho! NOTES : Recipe is adapted from restaurants in Tijuana. Recipe by: Buena Vista Bed & Breakfast, San Diego, CA Posted to recipelu-digest Volume 01 Number 560 by Crane Walden
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|Serving Size: 1 Serving (2160g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3830 (74%)|
|Amt Per Serving||% DV|
|Total Fat 425.6g||567 %|
|Saturated Fat 175.2g||876 %|
|Monounsaturated Fat 168g|
|Polyunsanturated Fat 40.9g|
|Cholesterol 7215.6mg||2220 %|
|Sodium 8707.1mg||300 %|
|Potassium 4090.6mg||108 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 26.2g|
|Protein 306.7g||438 %|
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Calories per serving: 5174
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