4 Serves
40 Mins
Cut the corn tortillas into triangles and fry them in a pan with a small amount of oil until golden and crisp.
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EgyptianVitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
441 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
654 mg / 1,250 mgPotassium
421 mg / 4,700 mgSodium
2057 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
Add the salsa to the pan with the fried tortilla chips and toss gently until the chips are well-coated and slightly softened.
Season the mixture with salt and pepper to taste, then transfer to serving plates.
Top the chilaquiles with crumbled queso fresco, a drizzle of crema, and sliced onions before serving immediately.
0
g2
g7
g
Greek