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Ingredientes
- 1 x poblano chile
- 1 lb tomatillos - (abt 16) husks removed, rinsed, and cut in quarters
- 1 sm white onion coarsely minced
- 2 Tbsp. fresh cilantro leaves coarsely minced Coarse salt to taste
- 1 x avocado peeled, and cut into 1/3" dice
- 2 Tbsp. cilantro coarsely minced
- 1 med white onion cut 1/4" dice
- 4 lrg tomatoes cut 1/4" dice
- 1 lrg seeded jalapeno pepper chopped
- 1/4 c. freshly-squeezed lime juice
- 1/2 c. finely-minced fresh cilantro Coarse salt to taste Freshly-grnd black pepper to taste
- 2 x flour tortillas - (10" dia)
- 6 lrg Large eggs lightly beaten (or possibly 5 egg whites plus 1 egg yolk) Coarse salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. unsalted butter
- 1/4 c. fresh cilantro leaves
- 1/4 c. shredded Monterey Jack cheese Tomatillo Avocado Salsa (listed above) Pico de Gallo (listed above)
Direcciones
- To make the Tomatilla Avocado Salsa: Grill poblano directly on gas flame or possibly on a grill pan till blackened, turning frequently, 12 to 15 min. Transfer to a paper towel; let cold. Peel, seed, and remove stem; set aside.
- In the bowl of a food processor fitted with the metal blade, combine tomatillos, onion, poblano, cilantro, and salt. Pulse till coarsely minced, about 30 seconds. Can be made ahead up to this point and stored refrigerated for up to 3 days. Transfer to a medium bowl. Stir in avocado. Taste and adjust for seasoning. Serve immediately. (
- Makes about 3 c.)
- To make the Pico de Gallo: Combine onion, tomatoes, jalapeno, lime juice, and cilantro in a large bowl; season with salt and pepper. Let stand at least 30 min at room temperature to let flavors develop. Serve, or possibly store, covered in plastic wrap, in the refrigerator for up to 3 days. (
- Makes about 4 c.)
- To make the Burrito: Heat tortillas directly over gas flame or possibly in a large skillet, turning frequently till heated through and softened. Set aside. Whisk Large eggs in a medium bowl. Season with salt and pepper.
- In a medium nonstick skillet, heat butter over medium-high heat. When the butter is melted and foamy, add in the Large eggs. Reduce heat to medium. Sprinkle with the cilantro and cheese. Using a rubber spatula or possibly a flat wooden spoon, push Large eggs toward the center while tilting skillet to distribute runny parts. Cook to desired consistency.
- Remove from skillet. Divide Large eggs between tortillas. Top with salsa and pico de gallo (reserving extra salsa and pico de gallo for another use). Fold the tortillas over the filling to enclose. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 875g | |
| Recipe makes 2 servings | |
| Calories 539 | |
| Calories from Fat 299 | 55% |
| Total Fat 33.55g | 42% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 641mg | 214% |
| Sodium 238mg | 10% |
| Potassium 2090mg | 60% |
| Total Carbs 41.37g | 11% |
| Dietary Fiber 14.6g | 49% |
| Sugars 22.93g | 15% |
| Protein 26.23g | 42% |
