Ingredients for Tortilla A La Mexicana
- Boneless Chicken Breast Half
- 1 tablespoon chili powder
- Tomatoes
- 2 tablespoons butter
- 3 large eggs
- Salt & Freshly Ground Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tortilla A La Mexicana? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tortilla A La Mexicana
- Poach the chicken breast in 1 cup of water or chicken stock for 10 minutes, or until cooked through. Remove from heat and let cool completely.
- Once cool, shred the chicken breast into bite-sized cubes.
- Place the chopped tomato and chili powder in a blender with 2 tablespoons of water. Blend until a smooth puree forms.
- Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the tomato puree and cook for 5 minutes, stirring frequently, until slightly thickened.
- Add the shredded chicken to the skillet. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.
- In a separate bowl, whisk the eggs together with a pinch of salt and pepper.
- Heat the remaining 1 tablespoon of butter in an omelet pan or nonstick skillet over medium-high heat until the butter foams.
- Pour in the beaten eggs. Cook, stirring rapidly with a spatula or the back of a fork, until the eggs are set but still slightly moist. Do not overcook.
- Gently fold the chicken mixture into the scrambled eggs.
- Carefully slide the tortilla a la Mexicana onto a warm plate or tortilla. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
44g
Carbs
1g