mexican

Yucatan Style Papadzules with Pumpkin Seed Sauce and Egg

Name: Yucatan Style Papadzules with Pumpkin Seed Sauce and Egg
Yield: 1 serving
Cuisine: mexican
Ingredients: 96 g corn tortillas; 275 g hard-boiled eggs, sliced; 120 g pumpkin seeds (pepitas); 360 g chicken broth, low sodium; 3 g salt; 0.75 g salsa roja; 44 g white onion, finely chopped

This dish pairs hard-boiled eggs, sliced with pumpkin seeds, corn tortillas and chicken broth, low sodium. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

47 g Protein

58 g Carbohydrates

30 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

4 piece (96g) corn tortillas 209 kcal
275g hard-boiled eggs, sliced 393 kcal
120g pumpkin seeds (pepitas) 31 kcal
360g chicken broth, low sodium 22 kcal
1.5 tsp (3g) salt 0 kcal
1g salsa roja 0 kcal
5.5 tbsp (44g) white onion, finely chopped 18 kcal

Cooking instructions

pumpkin seeds (pepitas)chicken brothsalt
Blend pepitas with warm broth until very smooth; add salt and a splash more broth to make a pourable sauce.
pumpkin seeds (pepitas)
Warm the pepita sauce in a small pan on low, stirring, without boiling.
corn tortillas
Warm tortillas in a dry skillet until flexible.
corn tortillashard-boiled eggs
Fill tortillas with sliced hard-boiled eggs, roll, and place seam-side down on a plate.
corn tortillaspumpkin seeds (pepitas)salsa rojawhite onion
Spoon warm pumpkin seed sauce over the tortillas and top with salsa and chopped onion.