| 6 (6-inch) corn tortillas, preferably a little old and dried out |
1 corn tortillas |
$2.19 per 4 5/6 ounces
|
$0.31 |
| 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil |
2 teaspoons |
$9.99 per 16 7/8 fluid ounces
|
$0.20 |
| 1 small onion, chopped (1/2 cup) |
1/6 onion |
$0.79 per pound
|
$0.02 |
| 2 cloves garlic, finely chopped |
1/3 garlic cloves |
$4.00 per pound
|
$0.01 |
| 4 cups chicken broth or homemade chicken stock |
2/3 cup |
$0.99 per 14 1/2 ounces
|
$0.38 |
| 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted) |
2 3/8 fl oz |
$2.19 per 28 ounces
|
$0.09 |
| 1/2 teaspoon coarse salt (kosher or sea salt) |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 1/2 cups shredded cooked chicken |
1/4 cup |
$0.98 per pound
|
$0.13 |
| 1 ripe medium avocado |
1/6 avocado |
$1.25 per item
|
$0.21 |
| 1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese) |
1 tablespoon |
n/a
|
|
| Chopped fresh cilantro |
1/6 cilantro |
$1.09 per cup
|
$0.03 |
| 1 lime, cut into wedges |
1/6 lime |
$0.20 per item
|
$0.03 |
| Total per Serving |
$1.40 |
| Total Recipe |
$8.38 |
Suggestions?