16 Ingredients
  • 1 can (7 oz.) chipotle chiles in adobo sauce
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 pound large Yukon Gold potatoes, quartered lengthwise and sliced crosswise 1/2 in. thick
  • 1 large poblano chile
  • 4 green onions, sliced diagonally
  • 8 large eggs
  • 2 tablespoons milk
  • About 1/4 tsp. each kosher salt and pepper
  • 2 tablespoons unsalted butter
  • 3/4 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped cilantro
  • 2 cups fire-roasted tomato salsa
  • Crème fraîche
  • Warm corn tortillas*
Nutrition
184
9% daily value
10 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

16% 11

Saturated

23% 5

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 11

Fiber

10% 2

Sugars

- 4

Sugars, added

- 0

Protein

19% 9

Cholesterol

55% 164

Sodium

30% 717

Calcium

11% 112

Magnesium

7% 31

Potassium

10% 479

Iron

9% 2

Zinc

10% 1

Phosphorus

25% 174

Vitamin A

27% 245

Vitamin C

35% 31

Thiamin (B1)

7% 0

Riboflavin (B2)

21% 0

Niacin (B3)

8% 1

Vitamin B6

27% 0

Folate equivalent (total)

9% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

19% 0

Vitamin D

6% 1

Vitamin E

11% 2

Vitamin K

18% 21
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