Heat pan with an inch of vegetable oil. Fry corn tortillas until crispy and golden brown. Place in colander lined with paper towels to remove excess oil. lightly salt while chips are still warm.
Place tomatoes, jalapeno and onion on cookie sheet and place under broiler. Roast until skin is crispy and items are soft. Take out and place in bowl with water.
Remove skins and place in blender. Add salt and cilantro and blend until pureed.
Dice a medium onion and saute until onions are translucent.
layer a big pan (make sure it has a lid) with a little sauce, half the tortilla chips, half the sautéed onion, half of the cheese and half the sauce. then continue until layers are complete.
Cover with lid and warm over low heat until chips are softened and cheese is melted.
You can use a mozzarella/provolone blend if you prefer.
Serve with cooked mexican chorizo for a delicious breakfast!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1460g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 319 (12%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 17.6g|
|Cholesterol 0mg||0 %|
|Sodium 563.3mg||19 %|
|Potassium 2793mg||74 %|
|Total Carbohydrate 559.5g||165 %|
|Dietary Fiber 80.4g||322 %|
|Sugars, other 479.1g|
|Protein 72.1g||103 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2727
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!