Ingredients
| * | Vegetable Oil |
| 3 | Corn Tortillas |
| 1/3 cup | Chopped Onion |
| 1/3 cup | Sliced, roasted Poblano Chiles (optional) |
| 2 oz. | Uncooked Chorizo Sausage or Cooked Protein such as shredded chicken or carne asada (optional) |
| 1/8 cup | Enchilada Sauce or Salsa |
| 2 | Large Eggs |
| 1 Tbl. each | Diced Avocado, Crumbled Cotija Cheese and Chopped Cilantro |
| 2 Tbl. | Crema or Sour Cream |
Instructions
- Pour vegetable oil in a small saute pan, about ¼” deep. Heat over medium high heat..
- Tear or cut tortillas into into 1/6’s, you will have 18 total pieces. Fry wedges in a single layer until light golden brown and crisp. Remove and drain on a paper towel lined surface. Repeat with remaining tortilla pieces. Set aside.
- Drain off any excess oil, leaving about 1 tablespoon of oil. Lower heat to medium. Add onions to pan and saute until tender. Add onions to pan and saute until tender. Add poblano and protein if using and continue to saute until cooked throughout and combined. Add enchilada sauce and combine to coat.
- Crack * eggs directly into the pan and toss in the tortilla chips. instead of scrambling them into the Combine with a spatula and cook until eggs are set.
- Transfer to plates and garnish as desired. *You can also add a fried egg on top of the chilaquiles instead of scrambling them into the chilaquiles.