ChefXi OfficialA vibrant breakfast fusion where the rustic soul of a Mexican tortilla meets the sophisticated creaminess of Italian Gorgonzola and aromatic Thai basil.
In a large skillet over medium heat, add the olive oil and butter. Once the butter foams, add the torn tortilla pieces. Fry them for about 4-5 minutes until they are golden and have a vibrant crunch. Remove and set aside on a paper towel.
Don't crowd the pan; you want the tortillas to fry, not steam.
In the same skillet, add the sliced shallot and chili. Sauté for 2 minutes until the essence of the shallot is released and they become translucent.
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Subscribe to see full recipeNutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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