Ingredients
| Qty | Product |
|---|---|
| 4x | 15cm/6 Inch Plain Flour Tortilla – Cut into 6 triangles |
| 2x | 15cm / 6 inch Blue Frying Corn Tortilla – Cut into 6 Triangles |
| 60 Grams | Tender Cooked Pulled Chicken (Halal) |
| 60 Grams | Rio Pacific Picante Salsa |
| 80 Grams | White Red Mix Grated Cheese |
| ½ | Avocado – Diced |
| 1 | Egg |
| 2 Tbsp | Vegetable Oil |
| Salt and Pepper to Season | |
| Cholula Hot Pepper Sauce (Optional) |
Chilaquiles
total
20 mins
Cook
10 mins
Prep
15 mins
Serves
4
Mexican breakfast or light snack, large hand cut tortilla chips layered with all things Mexican and traditional topped with a fried egg.
Instructions
Deep Fry tortillas until crisp , per cooked tortillas can be used.
Using 1/3 of the chips, place a thin layer of chips in to a skillet or oven proof dish
distribute 1/2 of the chicken salsa, avocado and 1/3 cheese evenly across the chips
top with another layer of chips
Reapeat the process with Chicken, Avocado and Cheese
Finish with the rest of the chips and cheese
Bake in a hot oven or under the grill until the cheese is melted and the chicken piping hot. Around 10-15 mins
Whilst the Chilaquiles are cooking fry your egg in your prefered way
Once cooked remove the Chilaquiles from the oven, top with the egg.
Tip
For a authentic Mexican kick splash over Cholula Hot Pepper Sauce
