Chilaquiles

Chilaquiles a such a fresh and fun way to serve up Mexican flavors for breakfast, lunch or dinner. Try out our recipe for your next fiesta.

Ingredients:
1 jar of your favorite salsa
1 tsp chicken boullion + 1 C water ( or 1 C chicken broth)
12 white corn tortillas
1 C peanut oil (or vegetable oil)
1 tsp salt
5 eggs
1 avocado
1/2 C queso fresco
1 tomato
Fresh cilantro for garnish

Chicken Better Than Bouillon

Mexican Serving Platter

Instructions:
1. Slice corn tortillas into wedges the size of chips
2. Chop cilantro leaves and tomato and set them aside for garnish
3. Heat oil in large skillet over medium high heat until reaches 350 degrees (use cooking thermometer to check temp of oil. Important step when frying!)
4. Add tortilla wedges and fry 1-2 minutes until crisp and lightly golden. Homemade chips!
5. Transfer “chips” to paper towel lined plate to drain off excess oil & season with salt to taste.
6. In separate skillet, add salsa and chicken broth. Bring to boil. Then reduce heat and simmer until sauce has reduced and thickened slightly.
7. Meanwhile fry the eggs in small amount of oil in a separate skilled to desired doneness.
8. Lightly toss chips in with the sauce just prior to transferring chips to serving platter. (Doing this too early will make chips soggy.)
Layer on the serving platter. Chips, fried eggs, avocado, chopped tomatoes, queso fresco & cilantro. Serve warm. Delicioso!!