2 jalapeños, halved lengthwise, seeds and ribs removed
4 Tbsp vegetable oil
Salt and black pepper
4 cloves garlic, peeled
½ cup vegetable or chicken stock
1 (4-oz) can whole roasted green chiles, diced
4 large eggs
5 large handfuls tortilla chips
1 cup Monterey Jack cheese, grated
1 large avocado, diced
1 small red onion, finely diced
Sour cream (optional)
Instructions
Heat oven to broil.
Place tomatoes, yellow onion, and jalapeños in a large mixing bowl. Toss with 2 Tbsp of the oil and spread, cut sides down, in a single layer on a baking sheet. Season with salt and pepper. Broil until skins begin to char, 8 to 12 minutes, adding garlic halfway through. Remove from oven and allow to cool.
Place roasted veggies in a blender with stock and pulse into a chunky salsa.
Pour salsa into a large skillet. Add chiles and bring to a simmer; reduce heat to low once heated through. Season with salt and pepper.
In a large, nonstick skillet, heat remaining 2 Tbsp oil over medium heat. Crack eggs into pan and allow them to cook, undisturbed, until whites have set but yolks are runny, 2 to 4 minutes. 5. Add tortilla chips to the simmering salsa, breaking them into pieces with a wooden spoon. Stir until coated but not soggy.
Divide chips and salsa among 4 bowls. Sprinkle each with cheese and garnish with avocado, red onion and sour cream.
Top each bowl of Chilaquiles with an egg and serve immediately.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/chilaquiles-recipe/