Chilaquiles (Tortilla Skillet)
Serves 4
| 6 | tortillas -- (6-inch) |
| cooking oil | |
| 4 | eggs -- slightly beaten |
| 1/4 tsp | salt |
| 2 1/4 cups | Arriba! Red Salsa |
| 1 1/2 cups | Mexican or farmer cheese -- crumbled |
| 1/2 cup | water |
| 1/4 cup | sliced green onion |
Tear tortillas in 1 1/2-inch pieces.
Heat 1/2 inch oil in heavy saucepan or deep skillet.
Fry tortilla pieces in hot oil for 45 to 60 seconds or till crisp and golden.
Remove with slotted spoon; drain on paper toweling.
Pour all but 2 tablespoons oil from skillet; return tortillas to skillet.
Stir in eggs and salt; cook and stir till tortillas are coated and eggs are set.
Stir in Arriba! Red Salsa, 1 cup of the cheese, the water, and half the onion.
Simmer, uncovered, for 15 minutes.
Turn into serving dish; top with remaining cheese and onion.
