MEXICAN CHILAQUILES ROJOS
with avocado crema
4 servings | ready in 30 minutes
Chilaquiles - 6 corn tortillas soft - 1/3 cup canola oil - 4 eggs - 1 cup tomato salsa - 1/2 cup shredded cheddar cheese Avocado Crema - 2 large avocados - 1 cup greek yogurt - 1/2 tsp. garlic powder - 3 tbsp. lime juice - 1/2 tsp. maldon sea salt - 1/8 tsp. black pepper
In a large skillet, drizzle a thin layer of canola oil over medium heat. Once heated, add tortilla triangles in batches. Fry briefly on each side until crisp.
Pour beaten eggs into the skillet and cook until scrambled, set aside. Place crispy tortillas back in skillet and cover with salsa. Cook, stirring occasionally, for about 5 minutes.
Add in the eggs, stirring to combine, and top with 1/2 cup grated cheddar cheese. Cover the skillet and cook until cheese is melty.
Place the avocados, greek yogurt, garlic powder and lime juice in a blender or food processor. Process until smooth.
Serve Chilaquiles Rojos with avocado crema drizzled on top and desired toppings. Enjoy!