preheat oven 500
on a sheet tray spread tomtallio, onion,garlic and jalapeno, drizzle with olive and roast for 20 minutes. Vegetables will soften and give juices and start to caramelize, set pan aside to cool. Heat a sauce pan over medium heat add 1/4 c olive oil when pan is hot add the tortilla strips cook until start to brown and crisp Drain on paper towel
In a blender add tomtallio mixture and juices chipolte pruee lime juice chicken stock cilantro and pruee until smooth add 1/4 c olive oil to loosen keep chicken stock on hand and thin as needed. Put in small sauce pot to keep warm.
Fry whole tortilla vegetable oil 350 degrees until lightly brown drain season w salt.
Scramble eggs add quesco fresco with butter and scramble well
Assemble first 1 crispy whole tortilla on plate, spoon tomatillo sauce over top, add scramble eggs, sprinkle cotija , add few sprigs of cilantro and tomatillo sauce garnish with radish and jalapeno.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (216g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 443 (89%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 12.6g|
|Cholesterol 242.9mg||75 %|
|Sodium 186.7mg||6 %|
|Potassium 263.8mg||7 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 5.6g|
|Protein 9.5g||14 %|
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Calories per serving: 498
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