IN MEMORIAM OF LARRY CLAY Read more

Chilaquiles


This recipe works for: Breakfast

Serving Size: 1

Ingredients

1 cup tortilla chips

1 14.5 ounce can fire roasted tomato salsa

1 tablespoon olive oil

1 egg

1 tablespoon chopped cilantro

1 teaspoon diced red onion

1 tablespoon crumbled queso fresco

Directions

  1. In a large skillet over medium heat, add salsa.
  2. Pour chips into salsa. Using tongs, gently cover each side of each chip in salsa. Place on a large plate.
  3. In a small skillet over medium heat, add olive oil. Once hot, crack egg into skillet. Cook for about 5 minutes until fried.
  4. Sprinkle cilantro, red onion and queso fresco on chips. Top with fried egg.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.