- 8 (4-inch) tortillas, slightly stale and torn into pieces
- 4 tablespoons canola or vegetable oil
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1 chipotle pepper in adobo, diced
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 8 ounces monterey jack cheese, freshly grated
- 2 eggs, cooked sunny side up (or however you prefer!
- 2 avocados, sliced
- for topping: thinly sliced red onion, scallions, chopped tomato, fresh cilantro, sliced jalapeno or serrano peppers, crumbled queso fresco
Note: if you tortillas are fresh, spread them out on the counter and let them sit for an hour or so.
Heat the oil in a large oven-safe skillet (such as cast iron) over medium-high heat. Once hot, add the tortillas in batches (2 or 3 batches, usually) and fry until crispy, tossing once or twice. When the tortillas are crispy, transfer them to a plate covered with a paper towel to allow any excess grease to drain. Once the tortillas are all crispy, remove the oil from the skillet and wipe it with a paper towel.
Preheat the broiler in your oven to high.
Keep the skillet over low heat. Add the tomato sauce, paste, garlic, chipotle pepper, chili powder, cumin and paprika. Stir and cook for 5 minutes, continuing to stir often. Remove about half of the tomato sauce and place it in a bowl. Take half of the fried tortillas and add them to the sauce in the skillet, tossing to coat. Cover with half of the grated cheese. Add the remaining tortillas on top and cover with the sauce you removed. Add the remaining cheese. Place the skillet under the broiler and cook until the cheese is just melty and bubbly – keep an eye on it since it can burn!
Remove the skillet carefully and top with the fried eggs, avocado, red onion, tomatoes, cilantro, peppers and queso fresco – or any other toppings of your choice! Serve immediately.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg