ADAM'S CHILAQUILES
This is one of the first recipes I taught my husband Adam how to make and he’s mastered it over the years. Thanks to him, he’s now the one who makes chilaquiles for our family. I grew up with my parents making us kids chilaquiles for breakfast or lunch, and I remember always adding a fried egg on top. Master this recipe and you can name the dish after yourself!
INGREDIENTS
4 oz Flaca’s Tortilla Chips
3 oz shredded mozzarella cheese or Monterey jack
1/2 cup Flaca’s Red Chile Sauce
Oil of choice
2 medium size eggs
Optional: Chopped cilantro, for garnish
DIRECTIONS
Heat a cast iron skillet for 2-3 minutes on medium heat.
Coat the skillet with the oil of your choice.
Add in the tortilla chips and let cook for 2-3 minutes, occasionally stirring them around.
Add the red chile sauce over the chips and lightly toss it all together. Turn the heat down to low and continue cooking for a few minutes, stirring occasionally.
While the chilaquiles simmer, heat a nonstick frying pan over low heat and lightly coat with oil.
Return to the chilaquiles; on the lowest heat setting, sprinkle cheese over the chips and cover with a lid so the cheese can melt.
When your nonstick frying pan is ready, cook your eggs to your liking (Or skip this part entirely).
Remove the lid from the chilaquiles and serve on a plate. Place your cooked eggs over the top.
Add salt and pepper to taste and cilantro for garnish. Enjoy!