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Ingredients: 1 Cup(s) shredded jack cheese or medium sharp cheddar cheese 6 egg 1/2 Teaspoon(s) salt 1/4 Cup(s) chopped canned green chilies 1/2 Cup(s) diced onion 3 Tablespoon(s) salad oil or butter 6 corn tortilla 1 Cup(s) red chili sauce Directions: Cut the tortillas into strips about 3/8 inch wide. Fry over medium heat in hot salad oil or butter, stirring until crisp.Add the diced onion, chopped chiles,salt and eggs, and mix well. Cook, stirring, until eggs are partially set. Sprinkle with shredded cheeseand continue cooking, stirring, until eggs are cooked as you like.Top each serving with sauce.
Check some related videos Similar recipes: Seafood chilaquiles casserole * Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch ** Chipotle Chile should be a canned one in adobo sauce and be finely *** Bacon should be crisply cooked and crumbled. Heat oil in a 10-inch skillet until hot. Cook Skillet chilaquiles, cafe style of days old. Stale tortillas will absorb much less oil, making chilaquiles a perfect way to use leftovers. I usually cut the tortillas into wedges and let them air dry a couple of hours before frying. Heat the oil in a 12-inch skillet (I use cast-