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Nutrition Facts
Serving Size 208 g
(Approx. 2 Servings)
Amount Per Serving
Calories 410 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 205 mg 68%
Sodium 1060 mg 44%
Total Carbohydrate 17 g 6%
Dietary Fiber 9 g 36%
Sugars 2 g
Protein 24 g
Vitamin A 15% • Iron 10%
Vitamin C 15% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Keto Avocado Tostada Con Chorizo

Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

2 Bakery Pro Keto Tortillas
2 Tbsp H-E-B Select Ingredients Extra Virgin Olive Oil, divided use
2 large H-E-B Large White Cage Free Eggs
1/2 Tsp H-E-B Fine Crystals Mediterranean Sea Salt, divided use
1/4 Tsp H-E-B Pure Ground Black Pepper
1 large avocado, mashed with 1/4 tsp salt and 1 tbsp oil
1/4 cup(s) San Luis Chorizo, cooked and crumbled
2 Tbsp H-E-B Mi Comida Queso Fresco
2 Tbsp H-E-B Select Ingredients Angel Sweet Tomatoes, halved
2 Tbsp fresh cilantro, rough chopped
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Instructions

1
Preheat oven to 400ºF. Line a baking sheet with foil then place tortillas on foil and bake for 6 to 7 minutes. Set aside and keep warm.
2
Place a medium skillet over medium-high heat and add 1 tablespoon of oil. Add eggs, season with 1/4 teaspoon salt and pepper and cook 2 to 3 minutes per side for over-easy doneness. Remove pan from heat.
3
Spread half of mashed avocado on each tortilla and top with an egg.
4
Finish with equal amounts of chorizo, queso fresco, tomatoes, and cilantro. Serve immediately.
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