CHILAQUILES
2 corn tortillas (8 inches)
1 cup egg substitute (or whites of 4 large eggs, beaten)
1/2 cup thick and chunky style salsa, divided use
1/2 tsp. ground cumin
1/4 tsp. salt (optional)
1 tsp. canola oil or vegetable oil
1 small onion, coarsely chopped
Cut tortillas in half. Stack halves and cut crosswise into 1/2-inch wide strips. Combine tortilla strips, egg substitute, 1/4 cup of the salsa, cumin, and if desired, salt in medium bowl. To soften tortillas, let mixture stand while cooking onions.
Heat oil in large nonstick skillet over medium heat. Add onion to skillet. Cook, stirring occasionally, for 5 to 6 minutes or until onion is tender and golden brown.
Add egg mixture to skillet and cook, turning occasionally with plastic spatula, until softly set.
Serve with remaining 1/4 cup salsa. If desired, serve with a chilled vegetable salad.
Makes 2 servings
Source: The Twenty Minute Low Fat Gourmet
2 corn tortillas (8 inches)
1 cup egg substitute (or whites of 4 large eggs, beaten)
1/2 cup thick and chunky style salsa, divided use
1/2 tsp. ground cumin
1/4 tsp. salt (optional)
1 tsp. canola oil or vegetable oil
1 small onion, coarsely chopped
Cut tortillas in half. Stack halves and cut crosswise into 1/2-inch wide strips. Combine tortilla strips, egg substitute, 1/4 cup of the salsa, cumin, and if desired, salt in medium bowl. To soften tortillas, let mixture stand while cooking onions.
Heat oil in large nonstick skillet over medium heat. Add onion to skillet. Cook, stirring occasionally, for 5 to 6 minutes or until onion is tender and golden brown.
Add egg mixture to skillet and cook, turning occasionally with plastic spatula, until softly set.
Serve with remaining 1/4 cup salsa. If desired, serve with a chilled vegetable salad.
Makes 2 servings
Source: The Twenty Minute Low Fat Gourmet
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