Chilaquiles with mango salsa
Crispy tortilla pieces served on a spiced tomato, paprika and chilli sauce, topped with fried eggs, crumbled feta and onion rings, and served with a fresh mango and tomato salsa.
Ingredients
For the mango and tomato salsa:
For the chilaquiles:
Nutritional facts (per portion):
2,187 kJ / 522 kcalPreparation
Step 1
100 g cherry tomatoes – 1 small onion – 100 g mango – ½ lime, zest and juice – 2 tsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Dice all the ingredients very finely, then season with the lime zest and juice and the Kikkoman Teriyaki Wok Sauce Roasted Garlic.
Step 2
1 small onion – 1 tsp Kikkoman Toasted Sesame Oil – 200 g chopped tomatoes, tinned – 4 pinch cumin, ground – ¼ tsp chilli powder – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Finely chop the onion and cook gently in the Kikkoman Sesame Oil. Add the chopped tomatoes, bring to a boil and simmer for 8–10 min. Season the sauce with the cumin, chilli powder and Kikkoman Teriyaki Wok Sauce Roasted Garlic.
Step 3
2 wraps/tortillas (e.g. wholemeal or protein) – 1 tbsp Kikkoman Toasted Sesame Oil
Preheat the oven to 200 °C. Cut the tortillas into pieces of approximately 5 x 5 cm, arrange them in a small baking dish, drizzle with the Kikkoman Sesame Oil, toss carefully and bake in the preheated oven for approximately 10 min.
Step 4
1 small red onion – 100 g feta
Cut the red onion into thin rings and crumble the feta. Drizzle the tortillas with the tomato sauce, scatter over the onion rings and feta and bake for a further 5 min.
Step 5
2 eggs – 1 tsp Kikkoman Toasted Sesame Oil – A few coriander leaves
Fry the eggs sunny side up in a non-stick frying pan with the Kikkoman Sesame Oil. Arrange on the chilaquiles, garnish with the coriander and serve with the salsa.
Tip
If you like a bit of heat, garnish the chilaquiles with pickled chillies or freshly sliced chilli.
Recipe-ID: 1803
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100 g cherry tomatoes – 1 small onion – 100 g mango – ½ lime, zest and juice – 2 tsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Dice all the ingredients very finely, then season with the lime zest and juice and the Kikkoman Teriyaki Wok Sauce Roasted Garlic.
1 small onion – 1 tsp Kikkoman Toasted Sesame Oil – 200 g chopped tomatoes, tinned – 4 pinch cumin, ground – ¼ tsp chilli powder – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Finely chop the onion and cook gently in the Kikkoman Sesame Oil. Add the chopped tomatoes, bring to a boil and simmer for 8–10 min. Season the sauce with the cumin, chilli powder and Kikkoman Teriyaki Wok Sauce Roasted Garlic.
2 wraps/tortillas (e.g. wholemeal or protein) – 1 tbsp Kikkoman Toasted Sesame Oil
Preheat the oven to 200 °C. Cut the tortillas into pieces of approximately 5 x 5 cm, arrange them in a small baking dish, drizzle with the Kikkoman Sesame Oil, toss carefully and bake in the preheated oven for approximately 10 min.
1 small red onion – 100 g feta
Cut the red onion into thin rings and crumble the feta. Drizzle the tortillas with the tomato sauce, scatter over the onion rings and feta and bake for a further 5 min.
2 eggs – 1 tsp Kikkoman Toasted Sesame Oil – A few coriander leaves
Fry the eggs sunny side up in a non-stick frying pan with the Kikkoman Sesame Oil. Arrange on the chilaquiles, garnish with the coriander and serve with the salsa.
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