Paleo-Friendly Chilaquiles
Author: Anya Kaats - AnyasEats.com
- Red Chili Sauce:
- 2oz new mexico dried chiles
- 28oz diced tomatoes
- 1 jalapeño
- 1 medium yellow onion
- 3 cloves of garlic
- 1 tablespoon avocado oil
- 2 tablespoons honey
- salt and pepper, to taste
- Remaining Ingredients:
- 1 bag Siete Foods Sea Salt Tortilla Chips
- 2-4 eggs
- 1 lime, cut in wedges
- 1 tablespoon avocado oil
- 1 batch pico de gallo
- 1 batch guacamole
- cilantro, for garnish
- Soak dried chiles in a pot of boiling water for 15 minutes.
- While the chiles boil, roughly chop the jalepeno, removing the stem and seeds. If you want this dish spicy, keep the seeds.
- Roughly chop the onion and garlic.
- Place diced tomatoes, onion, garlic, jalapeño, avocado oil, honey and salt and pepper in a high-speed blender.
- Prep the pico de gallo and guacamole.
- When the chiles are done boiling, strain them and run cold water over them so they are safe to handle.
- With your hands, remove the stems and seeds.
- Place chiles in the blender and puree until smooth.
- Add red chile sauce to the same pot you boiled the chiles in to heat up.
- Once red chili sauce is heated and eggs are done, pour about half the sauce over the tortilla chips in a large bowl.
- Carefully mix the chips in the bowl so that they are coated in chili.
- Cook the eggs by adding a tablespoon of avocado oil to a skillet and cooking over medium.
- Start plating by adding chips first, followed by the egg, pico, guacamole, cilantro and lime wedges.
- Serve warm!
Recipe by Anya's Eats at http://www.anyaseats.com/paleo-friendly-chilaquiles/
3.5.3226