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{"id":726291939375,"title":"Chilaquiles with Plantain Chips and GuacaSalsa","handle":"chilaquiles-with-plantain-chips-and-salsamole","description":"\u003cp\u003e\u003cspan\u003e\u003cspan style=\"display: inline !important; float: none; background-color: transparent; color: #212b36; font-family: -apple-system,BlinkMacSystemFont,San Francisco,Segoe UI,Roboto,Helvetica Neue,sans-serif; font-size: 28px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; line-height: 32px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; word-wrap: break-word;\"\u003eChilaquiles with Plantain Chips and GuacaSalsa\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis scrambled egg breakfast is fantastic for a Saturday morning! My version of Chilaquiles is made with plantain chips, rather than corn chips, and has lots of colorful ingredients! There’s also a side of freshly made GuacaSalsa (guac + salsa). Acai bowls, fruit cups and avocado toast are nice, but don’t you wish more restaurants had gluten-free breakfast options like this? \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for GuacaSalsa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e3 avocados, pitted and peeled\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 large tomatoes, halved\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 red or white onion, quartered\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFreshly squeezed juice from 1 lemon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003esea salt and pepper to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePut all ingredients into a food processor and pulse until chunky. Season with sea salt and pepper. Transfer to a bowl and refrigerate until needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for Chilaquiles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 bell peppers (I used 3 different colors), seeded and diced\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 red onion, diced\u003c\/li\u003e\n\u003cli\u003e2 eggs per person\u003c\/li\u003e\n\u003cli\u003e1 tablespoon raw cream or whole fat coconut milk\u003c\/li\u003e\n\u003cli\u003ea handful of plantain chips, per person\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWhisk eggs in a large bowl. Add 1 tablespoon of milk, and whisk to emulsify. Set aside.\u003c\/li\u003e\n\u003cli\u003ePrepare a large skillet by warming over medium to high heat. Drizzle in 1 tablespoon of coconut oil or ghee. Saute bell peppers and onion for 8 minutes. Transfer veggies to a clean plate.\u003c\/li\u003e\n\u003cli\u003eIn the skillet, drizzle 1 teaspoon of oil, and pour in egg mixture. Cook eggs until soft and fluffy. Divide portions onto plates, add veggies and GuacaSalsa. Garnish with fresh chopped cilantro. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"background-color: transparent; color: #000000; font-family: \u0026amp;quot; helvetica neue\u0026amp;quot;,helvetica,arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; margin: 0px 0px 15px 0px;\"\u003e\u003cspan style=\"background-color: transparent; color: #000000; display: inline; float: none; font-family: \u0026amp;quot; lato\u0026amp;quot;,\u0026amp;quot;sans serif\u0026amp;quot;; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003eHello Reader! It is my wish that you enjoy this recipe and use it to nourish and satisfy your family, and or, customers. You may use this recipe at home, and or, in your business (cafe, restaurant, spa, etc.), but no part of this recipe, including photos, shall be reprinted or republished without written legal consent from GlutenfreeGobalicious Editor, Lori Miller. Thank You for respecting our creative Intellectual Property.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"background-color: transparent; color: #000000; font-family: \u0026amp;quot; helvetica neue\u0026amp;quot;,helvetica,arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; margin: 0px 0px 15px 0px;\"\u003e\u003cspan style=\"background-color: transparent; color: #666666; display: inline; float: none; font-family: \u0026amp;quot; lato\u0026amp;quot;,\u0026amp;quot;sans serif\u0026amp;quot;; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e \u003ca style=\"background-color: transparent; box-sizing: border-box; color: #666666; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; padding: 0px; margin: 0px;\" href=\"https:\/\/glutenfreeglobalicious.com\/\"\u003eGlutenfreeGlobalicious\u003c\/a\u003e\u003cspan style=\"background-color: transparent; display: inline; float: none; font-family: Verdana,Helvetica,Arial,sans-serif,\u0026amp;quot; helveticaneue\u0026amp;quot;,\u0026amp;quot;helvetica neue\u0026amp;quot;,helvetica,arial,sans-serif; font-size: 15px; font-size-adjust: none; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 25px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e © 2018. All Rights Reserved.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","published_at":"2018-07-13T16:50:53-07:00","created_at":"2018-05-05T04:06:26-07:00","vendor":"Glutenfreeglobalicious Magazine","type":"","tags":["Breakfast Recipes","Easy Gluten-free Recipes","GF Nutrition","Gluten-free","Gluten-free Breakfasts","Gluten-free California","Gluten-free Food","Gluten-free Foodies","Gluten-free Health","Gluten-free Los Angeles","Gluten-free Nutrition","Gluten-free Recipes","Gluten-free USA","GlutenfreeGlobalicious","GlutenfreeGlobalicious Magazine"],"price":0,"price_min":0,"price_max":0,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":7965909745711,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Chilaquiles with Plantain Chips and GuacaSalsa","public_title":null,"options":["Default Title"],"price":0,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_1dc49888-84cf-44c4-ad6b-e5c700e6a83d.jpg?v=1525811900","\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/Chilequiles.jpg?v=1531722868"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0027\/9796\/1263\/products\/image_1dc49888-84cf-44c4-ad6b-e5c700e6a83d.jpg?v=1525811900","options":["Title"],"content":"\u003cp\u003e\u003cspan\u003e\u003cspan style=\"display: inline !important; float: none; background-color: transparent; color: #212b36; font-family: -apple-system,BlinkMacSystemFont,San Francisco,Segoe UI,Roboto,Helvetica Neue,sans-serif; font-size: 28px; font-style: normal; font-variant: normal; font-weight: 600; letter-spacing: normal; line-height: 32px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; word-wrap: break-word;\"\u003eChilaquiles with Plantain Chips and GuacaSalsa\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis scrambled egg breakfast is fantastic for a Saturday morning! My version of Chilaquiles is made with plantain chips, rather than corn chips, and has lots of colorful ingredients! There’s also a side of freshly made GuacaSalsa (guac + salsa). Acai bowls, fruit cups and avocado toast are nice, but don’t you wish more restaurants had gluten-free breakfast options like this? \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for GuacaSalsa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e3 avocados, pitted and peeled\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 large tomatoes, halved\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 red or white onion, quartered\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFreshly squeezed juice from 1 lemon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003esea salt and pepper to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan\u003ePut all ingredients into a food processor and pulse until chunky. Season with sea salt and pepper. Transfer to a bowl and refrigerate until needed.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for Chilaquiles\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 bell peppers (I used 3 different colors), seeded and diced\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 red onion, diced\u003c\/li\u003e\n\u003cli\u003e2 eggs per person\u003c\/li\u003e\n\u003cli\u003e1 tablespoon raw cream or whole fat coconut milk\u003c\/li\u003e\n\u003cli\u003ea handful of plantain chips, per person\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow To\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWhisk eggs in a large bowl. Add 1 tablespoon of milk, and whisk to emulsify. Set aside.\u003c\/li\u003e\n\u003cli\u003ePrepare a large skillet by warming over medium to high heat. Drizzle in 1 tablespoon of coconut oil or ghee. Saute bell peppers and onion for 8 minutes. Transfer veggies to a clean plate.\u003c\/li\u003e\n\u003cli\u003eIn the skillet, drizzle 1 teaspoon of oil, and pour in egg mixture. Cook eggs until soft and fluffy. Divide portions onto plates, add veggies and GuacaSalsa. Garnish with fresh chopped cilantro. \u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"background-color: transparent; color: #000000; font-family: \u0026amp;quot; helvetica neue\u0026amp;quot;,helvetica,arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; margin: 0px 0px 15px 0px;\"\u003e\u003cspan style=\"background-color: transparent; color: #000000; display: inline; float: none; font-family: \u0026amp;quot; lato\u0026amp;quot;,\u0026amp;quot;sans serif\u0026amp;quot;; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003eHello Reader! It is my wish that you enjoy this recipe and use it to nourish and satisfy your family, and or, customers. You may use this recipe at home, and or, in your business (cafe, restaurant, spa, etc.), but no part of this recipe, including photos, shall be reprinted or republished without written legal consent from GlutenfreeGobalicious Editor, Lori Miller. Thank You for respecting our creative Intellectual Property.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"background-color: transparent; color: #000000; font-family: \u0026amp;quot; helvetica neue\u0026amp;quot;,helvetica,arial,sans-serif; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 21px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; margin: 0px 0px 15px 0px;\"\u003e\u003cspan style=\"background-color: transparent; color: #666666; display: inline; float: none; font-family: \u0026amp;quot; lato\u0026amp;quot;,\u0026amp;quot;sans serif\u0026amp;quot;; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e \u003ca style=\"background-color: transparent; box-sizing: border-box; color: #666666; font-size: 15px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px; padding: 0px; margin: 0px;\" href=\"https:\/\/glutenfreeglobalicious.com\/\"\u003eGlutenfreeGlobalicious\u003c\/a\u003e\u003cspan style=\"background-color: transparent; display: inline; float: none; font-family: Verdana,Helvetica,Arial,sans-serif,\u0026amp;quot; helveticaneue\u0026amp;quot;,\u0026amp;quot;helvetica neue\u0026amp;quot;,helvetica,arial,sans-serif; font-size: 15px; font-size-adjust: none; font-stretch: 100%; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; line-height: 25px; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\"\u003e © 2018. All Rights Reserved.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e"}

Chilaquiles with Plantain Chips and GuacaSalsa

Chilaquiles with Plantain Chips and GuacaSalsa

This scrambled egg breakfast is fantastic for a Saturday morning! My version of Chilaquiles is made with plantain chips, rather than corn chips, and has lots of colorful ingredients! There’s also a side of freshly made GuacaSalsa (guac + salsa). Acai bowls, fruit cups and avocado toast are nice, but don’t you wish more restaurants had gluten-free breakfast options like this? 

Ingredients for GuacaSalsa

  • 3 avocados, pitted and peeled
  • 2 large tomatoes, halved
  • 1 red or white onion, quartered
  • Freshly squeezed juice from 1 lemon
  • sea salt and pepper to taste

How To

  1. Put all ingredients into a food processor and pulse until chunky. Season with sea salt and pepper. Transfer to a bowl and refrigerate until needed.

Ingredients for Chilaquiles

  • 3 bell peppers (I used 3 different colors), seeded and diced
  • 1 red onion, diced
  • 2 eggs per person
  • 1 tablespoon raw cream or whole fat coconut milk
  • a handful of plantain chips, per person

How To

  1. Whisk eggs in a large bowl. Add 1 tablespoon of milk, and whisk to emulsify. Set aside.
  2. Prepare a large skillet by warming over medium to high heat. Drizzle in 1 tablespoon of coconut oil or ghee. Saute bell peppers and onion for 8 minutes. Transfer veggies to a clean plate.
  3. In the skillet, drizzle 1 teaspoon of oil, and pour in egg mixture. Cook eggs until soft and fluffy. Divide portions onto plates, add veggies and GuacaSalsa. Garnish with fresh chopped cilantro. 

 

 

Hello Reader! It is my wish that you enjoy this recipe and use it to nourish and satisfy your family, and or, customers. You may use this recipe at home, and or, in your business (cafe, restaurant, spa, etc.), but no part of this recipe, including photos, shall be reprinted or republished without written legal consent from GlutenfreeGobalicious Editor, Lori Miller. Thank You for respecting our creative Intellectual Property.

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