This traditional savory Mexican breakfast or brunch dish combines bright, fresh flavors simmered in a tomato sauce. Chef Jose Mendin offers a quick and easy version that could be a great lunch or dinner accompanied by a fresh green salad.
1/2 c corn oil
12 corn tortillas, cut into 8 wedges
1 jar (lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
2 T chipotle peppers in adobo sauce
Your favorite chilaquiles toppings (chopped red onoins, crmbled queso fresco and/or chopped fresh cilantro)
- Heat oil in 12-inch nonstick skillet over medium heat and cook 3 tortillas, turning once, 1 minute or until golden. Remove and drain on paper-towel-lined plate. Repeat 2 times with remaining tortillas. Sprinkle lightly, if desired, with salt. Drain oil, reserving 2 tablespoons.
- Heat reserved oil in same skillet over medium-high heat and cook Pasta Sauce with chipotle peppers, stirring occasionally, 3 minutes or until hot. Stir in tortillas and cook, stirring frequently, 3 minutes or until thickened.
- Serve topped with chilaquiles toppings.
Courtesy of Vivemejor.com