|Preparation time||30 minutes|
|Serving Size||1/2 recipe|
|Calories Per Serving||Approximately 444 per serving|
1/4 cup toasted cashew nuts
1 red bell pepper chopped
1 clove roasted garlic
1 habanero chili
6 corn tortillas
4 eggs hard boiled
1 tablespoon Roasted Tomato Salsa(pan roast or broil tomatoes, garlic,onion and jalapeno till charred lightly, peel skin off jalapeno and blend in food processor until coarse)
1/2 teaspoon chipotle pepper powder
1 1/2 tablespoons sour cream
salt to taste
1 tablespoon pumpkin seeds/cashew nuts toasted and chopped(optional)
6 spears asparagus (optional)
1 teaspoon oil
pepper to taste
1.Boil Red bell pepper in water and salt along with habanero chili and let cool.Remove the habanero and blend into a smooth paste with the cashews and garlic clove,adjust salt.
3.Place sauce on the bottom of a plate.
4.Chop the eggs in a bowl and add the sour cream and chipotle powder and salt and mix gently to combine.You can also add the chopped nuts to this mixture for a little texture.
5.Heat some oil in a pan and roast asparagus for about 3 minutes, season with salt and pepper.
6.Now take a tortilla and place a tablespoon of the egg mixture in center fold into a roll and place it on the bed of cashew sauce, flap side down, repeat for other 2 tortillas.
7.Drizzle a tablespoon to roasted tomato salsa on top and then place the asparagus spears on top.
This recipe is originally made with pumpkin seeds and no red bell peppers, you can use pumpkin seed with some cream if you like.
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