SIZE
For 4
PREPARATION
10 min
DIFFICULTY
The key to this crazy delicious, yet stupid-easy recipe is using good quality corn tortilla chips. Day-old chips from Mexican takeout are the gold standard, but brands like Xochitl or Mi Nina Tortilla are a fine substitute.
Ingredients
|
| 2 1/2 cups |
corn tortilla chips |
|
| 3 dashes |
of your favorite hot sauce (optional) |
|
|
Pickled or fresh sliced jalapenos, to serve |
|
|
Crumbled cotija cheese or queso fresco, to serve |
|
|
Greek yogurt or sour cream, thinned with a little milk or water to make a drizzle-able crema, to serve. |
Process
1
In a 12-inch skillet over medium, add the chips and the not just pasta sauce and bring to a simmer. Add the chicken stock and hot sauce and simmer for 3-5 minutes, until the chips have softened slightly and the sauce has thickened. Cook closer to 3 minutes if you want your chips to still have some crunch.
2
Meanwhile, in another nonstick skillet, fry up your eggs.
Slide the fried eggs on top of the chilaquiles, and top with jalapenos, cotija cheese, and a drizzle of the crema. Put a trivet or kitchen towel down on the table, and let everyone serve themselves from the skillet.
