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Extra-Cheesy Chilaquiles

Extra-Cheesy Chilaquiles

Our new favorite chilaquiles for breakfast with eggs and chicken broth.

Ingredients

  • 2 jars salsa Verde (11 oz. each)
  • 2 c. chicken broth
  • 1 bag shredded Mexican cheese
  • 1 bag tortilla chips
  • 1 tbsp. vegetal oil
  • 4 eggs
  • Cilantro, chopped, for garnish
  • Sour cream, for garnish

Instructions

Steps:

  1. Preheat the oven to 325°.
  2. In a medium saucepan over medium-high heat, combine 1 jar salsa and chicken broth. Bring to a boil and cook for 2 minutes, stirring continuously. Remove from heat and add cheese, stirring until melted (it won’t combine into a smooth sauce; that’s fine).
  3. Place tortilla chips in an oven-safe dish and pour the sauce on top. Sprinkle on a handful of cheese, then place in the oven for 8 to 10 minutes.
  4. Once you’re halfway through cooking, heat the oil in a sauté pan and cook the eggs, two at a time, until the whites have set but the yolk is still runny. Slide the eggs onto the cooked tortilla mixture.
  5. Crack open the second salsa jar and spoon on a little extra salsa. Garnish with cilantro and sour cream.
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