Try it with a sunny-side up egg, cotija cheese, and avocado. Serve immediately and eat as is, or pile on the toppings! The chips should soften slightly but still retain their shapes. Just take some salsa roja or salsa verde (you can find both in the Mexican-inspired food aisle of the grocery store, or quickly whip up your own), heat the sauce to a simmer, then add your tortilla chips to the sauce, making sure to coat the chips evenly. And using your broken tortilla chips makes for a quick but equally impressive interpretation. Traditionally made with salsa and fried tortillas, chilaquiles makes a flavor-packed and substantial breakfast or brunch dish. What’s a chilaquiles, you ask? It’s a simmered dish - not quite a stew, but definitely still saucy and satisfying.
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