RED CHILAQUILES WITH EGGS RECIPES

Steps:

• Cut the tortillas in quarters.
• In a large pan, heat 2 tablespoons of Mazola® Corn Oil over medium-high.
• Working in batches, add the tortilla quarters and cook until the chips are golden brown on both sides, about 1 minute per side. Transfer the chips to paper towels to drain.
• In a saucepan over medium heat, add the salsa and cook to warm through. Add the chips and stir to coat with the salsa.
• In a small pan, heat the remaining 1 tablespoon of Mazola® Corn Oil. Crack in the eggs and season with salt and pepper. Cook for 1 minute, lower the heat. Cook until the white is set and the edges are golden and crispy, about 2 minutes more.
• To serve, spoon the chips and salsa on 2 plates.
• Finally, top your Red Chilaquiles with the eggs, sour cream, Cotija cheese, onion, avocado, and cilantro.

Steps:

• Finely chop the white onion. Peel and mince the garlic.
• Finely dice one jalapeno and thinly slice the remaining jalapeno, membrane removed. Squeeze the lime until you have 2 tablespoons juice.
• Heat oil in a 10-inch, heavy-bottomed skillet over medium-high. Add onion and cook stirring occasionally, until lightly charred in places, about 4 minutes. Reduce heat to medium and add garlic and the finely diced jalapeno. Cook, stirring, until fragrant, about 1 minute.
• Pour the Campbell’s® Condensed Tomato Soup. Add in diced tomatoes, ½ cup water, lime juice, and chipotle chili sauce into the skillet with the onion mixture.
• Bring to a boil, stirring to combine salt and pepper.
• Stir in the tortilla chips until coated in sauce. Add eggs.
• Bake until egg whites are set, about 13 minutes. Top with avocado, jalapenos, queso fresco, and cilantro.