I never realized just how much I love Mexican inspired foods, or sweet potatoes, avocados, and chocolate. Okay, maybe I knew the chocolate. But when you see these same ingredients show up post after post you begin to realize you’re (I’M) maybe not as diversified as you’d (I’D) like to think.
excuse disclaimer to posting yet again, another Mexican inspired meal. Or maybe I figure that if I say it before you think it, then I’ve somehow beat you to the punchline.
If you remember my Vegetarian Spaghetti Squash Tacos, then you may remember the white corn tortillas I used in the recipe. I’ve always been more of a flour tortilla kinda girl, never cared for the corn tortilla’s dry, mealy texture. BUT, after I toasted them until they were slightly browned, the texture morphed into a lovely crispy texture that suddenly lost its previous bland flavor and boasted a subtle sweetness.
Oh, chipotle adobe peppers, there’s another one you can add to the list of things I apparently like to cook with. But who can blame me?? It adds a perfect smoky kick that is welcomed (at least in my mind) in all Mexican dishes. And this one is no difference. I blended the chipotle peppers with my favorite Garlic Lime Salsa from Trader Joe’s to pour over these crispy corn tortillas, and the combination was perfect.
And of course what better way to finish it off than to top it with avocado? Doesn’t avocado make everything better? The creamy texture and slight saltiness makes it almost butter-like. Pretty sure I could eat it by the spoonful!
Happy Monday!
Chilaquiles with Chipotle Adobe Pepper and Avocado
Ingredients
- 1/2 tbsp coconut oil
- 6-8 corn tortillas sliced into strips
- salt and pepper to taste
- 1/2 cup favorite salsa I used Trader Joe's Garlic Lime Salsa
- 2 Chipotle Pepper in Adobe sauce
- 1/4 cup red bell pepper chopped
- 1/4 cup green onions chopped
- juice of one lime
- 2-4 free range eggs
- 1/2 an avocado diced
- 1 oz feta cheese crumbled
- Cilantro finely chopped
Instructions
- Heat oil in a medium skillet and add tortilla strips, toast tortilla strips 4-5 minutes, flipping as needed, until edges are lightly brown and texture is crispy. Add salt and pepper as desired.
- Meanwhile blend salsa and Chipotle pepper in food processor or NutriBullet until smooth and well combined.
- Pour salsa blend into the center of the skillet to coat the tortillas (leave tortillas around the edge uncovered so they remain crispy), add chopped red pepper and green onions and cook approximately 3 minutes or until peppers and onions are slightly tender. Sprinkle lime juice over salsa and cooked veggies.
- While the veggies cook, spray a separate pan with coconut cooking oil spray and cook eggs over medium heat until they reach over-easy consistency or desired doneness.
- Dish crispy tortilla strips with salsa and veggies into two bowls, top with over-easy eggs, then garnish with chopped avocado, feta cheese, cilantro and additional green onions. Add salt and pepper and serve!
Notes
Nutrition
Recipe slightly adapted from Love and Lemons’ Chilaquiles with Avocado.
