Chilaquiles

Ingredients:

  • 8 corn tortillas, cut into triangles

  • 2 tablespoons vegetable oil

  • 1 cup salsa (red or green)

  • 1/2 cup chicken or vegetable broth

  • 2 tablespoons Casa de S.A. Tex-Mex Seasoning

  • 4 large eggs

  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

  • 1/4 cup chopped fresh cilantro

  • 1 avocado, sliced

  • 1/4 cup sour cream

  • 1/4 cup sliced green onions (optional)

  • Salt and pepper, to taste

Instructions:

  1. Fry the Tortilla Chips:

    • Heat the vegetable oil in a large skillet over medium heat. Add the tortilla triangles and cook, turning occasionally, until crispy and golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

  2. Prepare the Sauce:

    • In the same skillet, reduce the heat to medium-low and discard excess oil, leaving about 1 tablespoon. Add the salsa and chicken or vegetable broth to the skillet. Stir in the Casa de S.A. Tex-Mex Blend and bring to a simmer.

  3. Combine Chips and Sauce:

    • Add the fried tortilla chips to the skillet and gently toss to coat with the sauce. Simmer for 2-3 minutes until the chips start to soften but are still a bit crispy.

  4. Cook the Eggs:

    • While the chips are simmering, heat a non-stick pan over medium heat. Crack the eggs into the pan and cook to your desired doneness—sunny-side up or scrambled works great. Season with salt and pepper.

  5. Add Cheese:

    • Sprinkle the shredded cheese over the chilaquiles in the skillet. Cover with a lid and cook for an additional 1-2 minutes, or until the cheese is melted.

  6. Serve:

    • Divide the chilaquiles among plates. Top with the cooked eggs, avocado slices, and a dollop of sour cream. Garnish with chopped cilantro and sliced green onions if using.

  7. Enjoy