Chilaquiles II - Eathabesha

Ingredients

2 cups oil for frying

¼ cup chopped onion

30 (6 inch) corn tortillas, torn into strips

6eggs, lightly beaten

2 teaspoons salt

1 (7.75 ounce) can Mexican style hot tomato sauce

½ cup water

½ cup shredded Monterey Jack cheese

Directions

Step 1

In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.

Step 2

Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.

Step 3

Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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