Fabian'S Chilaquiles

1. Boil 10 tomatillos in water until tender.

2. In a frying pan, heat oil. Add tortillas & stir constantly.

3. Place tomatillos, garlic & about 2 T onion in a blender with about 3/4 C water (from cooking tomatillos).

4. Add salt to taste, & oregano & blend thoroughly.

5. Add remaining onion to cooked tortillas in frying pan & cook until translucent. Season with salt.

6. Add tomatillo mixture to frying pan & stir. Cover with lid & continue to cook on medium high heat until liquid is absorbed by tortillas. Taste & season with salt if needed.

7. Sprinkle with Cotija cheese. Serve immediately, while warm.

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Nutrient	Quantity
Total fats	100.3331 g
Protein	43.9026 g
Carbohydrates	267.7035 g
Energy	1940.6248 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.1437 g
Water	4174.6325 g
Aspartic acid	0.032 g
Calcium, Ca	339.9825 mg
Lutein + zeaxanthin	21202.6589 g
Fiber, total dietary	86.9635 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	2867.9428 g
Niacin	83.9895 mg
Vitamin A, RAE	273.0057 g
Arginine	0.0301 g
Riboflavin	1.5991 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0062 g
Fatty acids, total saturated 20:1	0.1679 g
Glutamic acid	0.0674 g
Sodium, Na	47.6168 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9499 g
Total lipid (fat)	100.3331 g
Manganese, Mn	7.0282 mg
Fructose	0.2693 g
Proline	0.0203 g
Fatty acids, total saturated 16:0	10.7386 g
Sucrose	0.2071 g
Choline, total	346.6096 mg
Sugars, total	179.1584 g
Serine	0.0087 g
Fatty acids, total saturated 18:0	2.8748 g
Vitamin B-6	2.5838 mg
Selenium, Se	22.9311 g
Ash	25.1075 g
Fatty acids, total saturated 18:1 undifferentiated	45.3897 g
Pantothenic acid	6.8422 mg
Phenylalanine	0.0109 g
Copper, Cu	3.5997 mg
Betaine	0.172 mg
Thiamin	2.0083 mg
Methionine	0.0023 g
Iron, Fe	28.8479 mg
Carbohydrate, by difference	267.7035 g
Phosphorus, P	1777.4398 mg
Folate, total	323.7075 g
Tocopherol, gamma	0.6924 mg
Alanine	0.0102 g
Valine	0.0122 g
Fatty acids, total saturated 18:2 undifferentiated	23.5177 g
Glycine	0.0117 g
Carotene, alpha	453.7929 g
Glucose (dextrose)	0.413 g
Fatty acids, total saturated 14:0	0.0008 g
Zinc, Zn	10.0486 mg
Isoleucine	0.0088 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0025 g
Fatty acids, total polyunsaturated	24.6162 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.0151 g
Tocotrienol, alpha	0.008 mg
Vitamin A, IU	5188.4367 IU
Folate, DFE	323.7075 g
Tryptophan	0.0053 g
Vitamin C, total ascorbic acid	532.4407 mg
Phytosterols	124.37 mg
Galactose	0.0015 g
Fatty acids, total polyunsaturated 18:1 c	0.0071 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0064 g
Vitamin K (phylloquinone)	496.9465 g
Fatty acids, total saturated	13.7858 g
Histidine	0.005 g
Fatty acids, total monounsaturated	46.4395 g
Threonine	0.0086 g
Folate, food	323.7075 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.07 g
Vitamin E (alpha-tocopherol)	25.1727 mg
Magnesium, Mg	912.0733 mg
Lysine	0.0148 g
Potassium, K	12201.6375 mg
Cystine	0.0024 g
Fluoride, F	0.22 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	0.25 cup	477.36	0	54
Onion	0 cup	8	1.868	0.02
Oregano	1 teaspoon	2.65	0.6892	0.0428
Garlic Clove	0.25	1.1175	0.248	0.0038
cotija cheese	0	0	0	0
tomatillo	10	1451.4973	264.8983	46.2665
corn tortilla	8	0	0	0