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Kick off your day with a crispy tostada topped with fresh vegetables, scrambled eggs and a creamy spicy sauce. No silverware needed!
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Original reipce makes 2 dozen Change Servings
BOIL tomatillos in a medium saucepan with enough water to cover for about 10 minutes or until tomatillo skins begin to peel. Remove from heat; drain. Let cool.
COMBINE tomatillos, poblano chile, yogurt, cilantro, evaporated milk and bouillon in a blender; cover. Blend until smooth. Set aside; cover until ready to serve.
COMBINE eggs, salt and pepper in a small bowl. Whisk until combined.
HEAT oil in a medium skillet over medium heat.
POUR in eggs; fold occasionally with spatula for about 2 minutes or until cooked. Do not overcook. Set aside.
COMBINE onion, tomato, serrano chile and cheese in a small bowl. Set aside.
SPREAD 2 tablespoons refried beans on each tostada; top with eggs and onion/tomato mixture. Dizzle with about 2 tablespoons sauce. Refrigerate any remaining sauce.
| Calories | 240 |
| Calories from Fat | 120 |
| %Daily Value* | |
| Total Fat 13g | 20% |
| Saturated Fat 3g | 14% |
| Cholesterol 210mg | 71% |
| Sodium 550mg | 23% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 14% |
| Sugars 3g | |
| Protein 10g |
| Vitamin A | 15% |
| Vitamin C | 8% |
| Calcium | 8% |
| Iron | 15% |
| * Percent Daily Values are based on a 2,000 calorie diet. |
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