21 Ingredients
  • 2 large russet potatoes (2 pounds), scrubbed
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons canola oil, plus more for brushing
  • 2 large Spanish onions, halved and thinly sliced
  • 1 poblano chile, roasted and finely diced
  • 1 tablespoon plus 2 teaspoons ancho chile powder
  • 13 pound thick-cut bacon, diced
  • 12 (6-inch) flour tortillas
  • 2 12 cups grated Monterey Jack cheese
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • Fresh Tomato Salsa, recipe follows
  • 2 tablespoons finely chopped fresh chives
  • 2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced
  • 12 red onion, halved and thinly sliced
  • 1 jalapeno, finely diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola oil
  • 2 teaspoons honey
  • 2 tablespoons finely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
Nutrition
7335
367% daily value
4 servings
                                       
                                            high-​fiber, low-​carb
     

Fat

975% 634

Saturated

1039% 208

Trans

- 2

Monounsaturated

- 281

Polyunsaturated

- 106

Carbs

61% 183

Carbs (net)

- 164

Fiber

78% 19

Sugars

- 45

Sugars, added

- 3

Protein

438% 219

Cholesterol

396% 1187

Sodium

464% 11136

Calcium

66% 662

Magnesium

82% 344

Potassium

107% 5040

Iron

93% 17

Zinc

191% 21

Phosphorus

411% 2880

Vitamin A

46% 414

Vitamin C

84% 75

Thiamin (B1)

435% 5

Riboflavin (B2)

148% 2

Niacin (B3)

431% 69

Vitamin B6

418% 5

Folate equivalent (total)

108% 431

Folate (food)

- 183

Folic acid

- 147

Vitamin B12

331% 8

Vitamin D

47% 7

Vitamin E

94% 14

Vitamin K

58% 70
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