Name: Chilaquiles II
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Oil for frying - 2 cups; Chopped onion - ¼ cup; Corn tortillas, torn into strips - 30 (6 inch); Eggs, lightly beaten - 6; Salt - 2 teaspoons; Mexican style hot tomato sauce - 1 (7.75 ounce) can; Water - ½ cup; Shredded Monterey Jack cheese - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chilaquiles II

1. Oil for frying - 2 cups

2. Chopped onion - ¼ cup

3. Corn tortillas, torn into strips - 30 (6 inch)

4. Eggs, lightly beaten - 6

5. Salt - 2 teaspoons

6. Mexican style hot tomato sauce - 1 (7.75 ounce) can

7. Water - ½ cup

8. Shredded Monterey Jack cheese - ½ cup

How to cook deliciously - Chilaquiles II

1. Stage

In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.

2. Stage

Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.

3. Stage

Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.