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

Ingredients:

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.

1

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.

2

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.

3

Place the avocados, greek yogurt, garlic powder and lime juice in a blender or food processor. Process until smooth.

4

Serve Chilaquiles Rojos with avocado crema drizzled on top and desired toppings. Enjoy!

5