Jen's Chilaquiles

This recipe is a gift to my husband. We took our first vacation ALONE without kids in over 10 years to the Riveria Maya in Mexico this November. We had an amazing time! Mexican food has always been our favorite but we were delighted to have an authentic Mexican breakfast for the first time. Every morning we had omelettes made to order with everything else you could imagine on the side. The new big thing for us was Chilaquiles...It was the best addition to our breakfast! So, the weekend after we came home, I went to work. Amazingly, I think I perfected it right away. I just took what I thought I tasted and went with it. Pair this with eggs 'your style' and whatever else your heart desires, and you will be glad to make it again and again. I also found out while in Mexico, apparantly this is THE BEST hangover fix known to man...just to let you know...Also, when I was looking for the perfect Mexican tomato sauce, I stumbled upon El Pato Brand Tomato Sauce (Mexican Hot Style) and it is perfect for this dish!!!! Please look for it when trying this for the first time. (It's a yellow can with a duck) If you can't find it, I'm sure your favorite salsa will work. This was originally created by using leftovers, so use what you have!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 6 -8  corn tortillas, stale and torn in pieces
• 1⁄4-1⁄3 cup olive oil (I use the least amount possible)
• 7 3⁄4 ounces  el pato tomato sauce (yellow can with duck, can use more if needed)
• 1⁄3-1⁄2 cup chihuahua cheese, grated (or queso blanco)
• 1⁄2 red onion, sliced thin
• 1⁄4 cup cilantro, chopped
•  salt

Directions

1. Heat olive oil in large skillet. Oil is ready when small piece of tortilla thrown in bubbles. Fry tortillas in batches, until crisp and golden. Remove and drain on paper towels. Drain oil, reserving enough to leave a nice residue in pan.
2. Add tomato sauce to pan and stir over medium heat until warm. Add tortillas and stir together until warm. Add salt to your liking. Top with cheese. Take off heat. Once cheese melts, add onions, then top with cilantro. Serve with eggs, refried beans, breakfast potatoes, whatever you like.