Chilaquiles From Trumps In Hollywood

Recipe Ingredients

6		Eggs
4		Corn tortillas
2		Avocados
2		Tomatoes
4 tablespoons	60ml	Lime juice
4 teaspoons	20ml	Olive oil
2 tablespoons	30ml	Butter or margarine
1 cup	62g / 2.2oz	Cooked beef - chicken or pork,
		Diced or shredded
2		Onions - finely diced,
		(about 1 1/2 cups)
1 teaspoon	5ml	Chile powder
1/2 teaspoon	2.5ml	Ground cumin
		Salt and pepper to taste
		Cilantro

Recipe Instructions

Break the eggs in a mixing bowl and beat them lightly. Cut in the tortillas into 8ths and add to the eggs. Let sit 15 minutes.

Cut the avacados in half from tip to stem, and remove the the pit. Using a large spoon, scoop the flesh out in one piece. Lay cut side down on a plate, slice and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado. Drizzle with lime juice, oil and sprinkle with salt and pepper.

Heat the butter in a large skillet over medium heat and add the meat, onion, chile powder and cumin. Cook, stirring occasionally, for 5 minutes. Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness. Arrange a mound of eggs on each plate next to the avocado and tomato, garnish with some cilantro. Serve immediately.

Serves 4 Preparation Time: 25 minutes

Source:
The Great California Cookbook, The Chefs' Secret Recipes, by Kathleen DeVanna Fish. Michael Roberts, Trumps, Hollywood. Copyright: What's for Dinner

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.