Chiliquiles

By Barrie McCorkle
Published on: February 16, 2018

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I’m a breakfast nut. I probably like cooking for breakfast more than anything and have a very diverse palate. This recipe will knock your socks off. It’s fantastic. And the sauce can be used for enchiladas, too.

 

2 tbsp Oil

12-15 Corn tortillas

1 can Rotel

1 can Tomatoes

1 can tomato sauce

1 tsp salt

1 tsp pepper

1 tsp cumin

1 tsp oregano

1 tbsp chili powder

1 tsp paprika

½ onion chopped

1 clove garlic

Monterey Jack cheese

1 tsp vinegar

 

Sautee garlic and onion until translucent.  Add tomatoes, rotel and tomato sauce.  Add spices and simmer 20 minutes.

While sauce is sautéing, cut corn tortillas into strips and deep fry until light golden brown. Dry on a rack or paper towels.

Top tortilla strips with Monterey jack cheese, sauce and top with a fried egg or two.

Barrie McCorkle

Barrie McCorkle

Barrie is a consumer electronics industry veteran with nearly 30 years of experience in the Audio, Video and Custom Installation community. He is Director of Supplier Programs at D-Tools, as well as the President of Bear Essentials, his executive life coaching firm.

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