Chilaquiles

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6 corn tortillas
1/4 cup cooking oil
1/2 jar Salsa Roja a la Charra
1 /4 cup sliced green onion
1/2 cup water
1/4 teaspoon salt
4 eggs slightly beaten
1 1/2 cups shredded Mexican cheese
Tear tortillas into 1 inch square pieces .
Heat oil in deep skillet.
Fry tortillas in a skillet for one minute until crisp and golden.
Remove with slotted spoon; drain on paper towels.
Remove all but 2 Tablespoons oil from skillet then return tortillas to skillet.
Stir in eggs and salt until tortillas are coated.
Stir in the Salsa Roja a la Charra, 1 cup of the cheese, the water and half the onion.
Simmer uncovered for 15 minutes.
Put in a serving dish and top with remaining cheese and onion.


Purchase Chilaquiles

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