Try this twist on chilaquiles.
- 8 (4-inch) corn tortillas
- 1/4 cup vegetable oil
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 8 ounces Monterey Jack cheese, grated
- 2-4 eggs
- 2 avocados, sliced
- 1/2 red onion, thinly sliced
- 2 tomatoes, sliced
- 1 jalapeño, sliced
- 1/4 cup cilantro, chopped
- Tear tortillas into chip size pieces.
- In a large skillet, heat oil over medium-high heat. Add tortillas in batches and fry until crispy. Transfer to a plate covered with a paper towel to absorb excess oil.
- Remove remaining oil from skillet and wipe clean.
- Preheat the broiler.
- Over medium heat, add tomato sauce, tomato paste, garlic, chipotle pepper, chili powder, cayenne pepper, and cumin to the skillet.
- Stir and cook for 5 minutes. Turn off heat.
- Remove about half of the sauce from the skillet and set aside.
- Mix in half of the fried tortillas into the sauce in the skillet.
- Spread the tortillas around to cover the skillet.
- Sprinkle 4 ounces cheese on top. Add second layer of remaining tortillas. Cover with remaining sauce and cheese.
- Place skillet in the oven and broil until cheese has melted.
- While the skillet is in the oven, cook 2-4 eggs sunny side up in a small pan over medium-high heat. Remove skillet from the oven.
- Add cooked eggs, red onion, avocados, tomatoes, jalapeños, and cilantro. Serve hot.