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Rick Shade
Shade Farm Management
Carpinteria, California
Rick Shade learned everything about avocados from his grandfather. Growing up, they'd walk the fields together, planting, pruning, and picking trees by hand. And no matter how much things change, Rick's best resource is still his granddad's old ag-school textbook. Because Rick knows that the...
CHILAQUILES IN GUAJILLO CHILE SAUCE WITH FRESH CALIFORNIA AVOCADO
Categories
- Breakfasts
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Chef Joseph Rivas of Sonora Cafe
Recipe Provided By
Spicy Guajillo chile sauce over crunchy tortilla chips, topped with cheese, sour cream and Fresh California Avocado
Ingredients
- 8.000 8 (6-inch) corn tortillas
- 0.000 Oil, for frying
- 2.000 2 oz.Guajillo chile sauce
- 0.000 Salt and freshly ground black pepper, to taste
- 2.000 2 tsp.sour cream
- 4.000 4 Tbsp.crumbled feta cheese
- 2.000 2 ripe, Fresh California Avocados, seeded, peeled and sliced
Instructions
- Cut tortillas into strips.
- Fry tortilla strips in hot oil (about 300°F).
- While tortilla strips are browning, in a separate pan, heat Guajillo chile sauce for 1 minute over moderate heat.
- Strain the tortilla strips of extra oil.
- In a bowl, mix the tortilla strips with Guajillo chile sauce until all strips are evenly covered. Add salt and pepper to taste.
- Top with sour cream, Feta cheese and sliced, Fresh California Avocado.
Serving Suggestions:
Top with softly scrambled eggs for Chilaquiles con Huevos.
Beverage Pairings:
Serve with hot coffee or fresh juice.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Guajillo chile sauce is available in the Mexican sauce section in many supermarkets. It is available online also, or you can make your own.
Keyword Search (Separate by commas): avocado, breakfast, Mexican, chili, chile, Chilaquiles, tortillas, Guajillo, chile sauce, Feta cheese
Nutrition information per serving
Nutrition Information Per Serving: Calories 300; Total Fat 17 g (Sat 4 g, Trans 0 g, Poly 2 g, Mono 9 g); Cholesterol 10 mg; Sodium 590 mg; Potassium 542 mg; Total Carbohydrates 35 g; Dietary Fiber 9 g; Total Sugars 4 g; Protein 6 g; Vitamin A 578 IU; Vitamin C 9 mg; Calcium 102 mg; Iron 1 mg; Vitamin D 0 IU; Folate 83 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 10%; Iron 6%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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