Chilaquiles

Ingredients:
1 jar Hatch Red Chile Colorado Sauce
vegetable oil for frying
9 6 inch corn tortillas, quartered
1 cup queso fresco, crumbled
1 cup Montery Jack cheese, shredded
4 large eggs
garnishes: chopped white onion, sliced radishes, chopped cilantro, lime wedges

Directions:
Pour oil into a large skillet. Heat over medium high heat until oil reaches 350 degrees
Fry tortillas in batches until crisp, 2-3 minutes
Transfer to a baking sheet lined with paper towels to drain
Heat Colorado sauce in a small saucepan until warmed through
Preheat broiler and toss chips with Colorado sauce.
Place half the chips on a baking sheet, cover with 1/2 of cheeses
Top with the rest of the chips, cheese and an additional 1/2 cup of sauce
Broil until cheese is melted an sauce is bubbly
Meanwhile, pour oil into a nonstick skillet lightly to coat
Add eggs and fry until whites are set, but yolks are still runny
Remove chilaquiles from broiler, top with fried eggs and garnishes

Click here for Hatch Chile Colorado Sauce

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