Try this twist on chilaquiles.
Prep Time 35 mins
Cook Time 5 mins
Servings 4



  • 8 (4-inch) corn tortillas
  • 1/4 cup vegetable oil
  • 2 cups tomato sauce
  • 1 tablespoon tomato paste
  • 3 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 8 ounces Monterey Jack cheese, grated
  • 2-4 eggs
  • 2 avocados, sliced
  • 1/2 red onion, thinly sliced
  • 2 tomatoes, sliced
  • 1 jalapeño, sliced
  • 1/4 cup cilantro, chopped


  1. Tear tortillas into chip size pieces.
  2. In a large skillet, heat oil over medium-high heat. Add tortillas in batches and fry until crispy. Transfer to a plate covered with a paper towel to absorb excess oil.
  3. Remove remaining oil from skillet and wipe clean.
  4. Preheat the broiler.
  5. Over medium heat, add tomato sauce, tomato paste, garlic, chipotle pepper, chili powder, cayenne pepper, and cumin to the skillet.
  6. Stir and cook for 5 minutes. Turn off heat.
  7. Remove about half of the sauce from the skillet and set aside.
  8. Mix in half of the fried tortillas into the sauce in the skillet.
  9. Spread the tortillas around to cover the skillet.
  10. Sprinkle 4 ounces cheese on top. Add second layer of remaining tortillas. Cover with remaining sauce and cheese.
  11. Place skillet in the oven and broil until cheese has melted.
  12. While the skillet is in the oven, cook 2-4 eggs sunny side up in a small pan over medium-high heat. Remove skillet from the oven.
  13. Add cooked eggs, red onion, avocados, tomatoes, jalapeños, and cilantro. Serve hot.

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