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Suggest a better descriptionFor 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 | ||
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Calories: 5174 | ||
Calories from Fat: 3830 (74%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 5174
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