-
1
1.
-
2
Spread a large piece of foil on a work surface.
-
3
Heat a large skillet over high heat until very hot.
-
4
Place one tortilla in skillet and cook until slightly charred and puffy, about 15 seconds per side.
-
5
Transfer to foil and repeat with remaining tortillas.
-
6
Wrap tortillas in foil and keep warm.
-
7
2.
-
8
Whisk eggs and salt together in a large bowl.
-
9
Heat oil in skillet over medium high heat until it just begins to smoke.
-
10
Add eggs and stir until large, firm curds form, about 2 minutes.
-
11
Remove from heat and stir in cheese
-
12
3.
-
13
Place an even amount of eggs and avocado in center of each tortilla and top each with 1 tablespoon of salsa.
-
14
Fold one edge of each tortilla over filling; fold in sides and roll toward open end to form into packages.
-
15
Serve with additional salsa.
-
16
1.
-
17
Position rack in upper shelf of oven and preheat broiler.
-
18
Line a broiler pan with foil and arrange tomatillos, onion, and garlic in a single layer.
-
19
Broil vegetables, turning occasionally, until soft and evenly charred, about 12 minutes.
-
20
Remove from broiler and let cool.
-
21
2.
-
22
Squeeze garlic cloves out of their skins and puree pulp, onions, and chipotle chiles in a blender until smooth.
-
23
Add tomatillos, and their juices, and pulse to a chunky consistency.
-
24
Add cilantro, salt, and sugar and pulse to combine.
-
25
3.
-
26
Transfer salsa to a bowl and let sit at room temperature until flavors meld, about 30 minutes.
-
27
Serve immediately or refrigerate, covered, for up to 3 days.
-
28
Calories: 485
-
29
Total Fat: 26 grams
-
30
Saturated Fat: 8 grams
-
31
Total Carbohydrate: 40 grams
-
32
Protein: 23 grams
-
33
Sodium: 1072 milligrams
-
34
Cholesterol: 436 milligrams
-
35
Fiber: 4 grams
