4 Serves
91 Mins
Cut corn tortillas into wedges and fry them in vegetable oil until golden and crisp, then drain on paper towels.
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EgyptianVitamin E
1 mg / 15 mgVitamin K
37 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
218 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
423 mg / 1,250 mgPotassium
548 mg / 4,700 mgSodium
1090 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
9 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
In a saucepan, simmer the tomatillos, onions, and garlic until tender, then blend into a smooth salsa verde.
Heat a small amount of vegetable oil in a large skillet and pour in the salsa verde, seasoning with salt and pepper to taste.
Add the fried tortilla chips to the simmering salsa and toss gently until coated, then serve immediately topped with crumbled cheese and fresh cilantro.
1
g5
g5
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Greek