INGREDIENTS
130 gs
artichoke hearts
4 servings
cayenne pepper
1 Handful
cilantro leaves
10 smalls
corn tortillas
115 gs
feta cheese
1
lime
290 gs
monterey jack cheese
2 tbsp
olive oil
145 gs
quinoa
1
red onion
4 servings
sea salt
2
serrano chiles
1 tsp
sugar
680 gs
tomatillos
120 mls
vegetable stock
300 mls
water