Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
28
High
Nutrition per serving
Calories899.6 kcal (45%)
Total Fat54.6 g (78%)
Carbs75.1 g (29%)
Sugars17.7 g (20%)
Protein34.2 g (68%)
Sodium1606.9 mg (80%)
Fiber16.8 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
For The Sauce
The Rest
Instructions
To make the sauce
Step 1
Start by soaking your deseeded ancho chiles in hot chicken stock for about 10 minutes to rehidrate.
Step 2
Roast halved tomatoes, quartered onion, halved green chile, and garlic in a pot or in the oven, until the vegetables develop some browning and they get soft.
Step 3
Add some chicken stock to pick up all the good stuff from the bottom of the pan.
Step 4
Transfer everything to a food processor, along with the ancho chiles, add salt to taste, and blend everything until relatively smooth. (add chicken stock if needed)
Putting the dish together
Step 5
Simmer the sauce in a hot pan with some olive oil for 2-3 minutes.
Step 6
Add corn tortilla chips to taste (I did around 2 handfuls).
Step 7
Sautee until the chips are completely covered with sauce and slightly soft, but not soggy.
Step 8
Serve with fried eggs, avocado slices, sour cream, cilantro and crumbly white cheese.
Notes
17 liked
1 disliked
Spicy
Under 30 minutes
Special occasion
Delicious
Easy