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8 corn tortillas, cut into wedges
1 cup vegetable oil
kosher salt and freshly ground black pepper
1 tbsp olive oil
1/2 cup chopped onion
1 garlic clove, minced
1 28 oz can fire roasted crushed tomatoes
1 tbsp minced chipotle chiles in adobo
1/2 cup grated mozzarella cheese
1/4 cup cojita cheese
Toppings: 1/2 avocado, sliced, Sliced radishes, handful cilantro, fried eggs
In a dutch oven or cast iron skillet, heat oil to 350˚F. Add tortilla chips (in batches so not to crowd the pan) and fry for about 2 minutes per side, or until golden brown. Remove to a paper towel lined tray and season with salt. Repeat process until all tortillas are fried.
Now, make the sauce. Heat olive oil in a medium sauce pan and add onion and cook for about 5 minutes, or until translucent. Add garlic and cook 1 minute more. Add tomatoes and chili and simmer for about 30 minutes. Season to taste with salt and pepper.
Preheat broiler. In an oven proof skillet, toss the tortilla chips with the sauce, so that each chip is coated. Top with mozzarella cheese, then broil for about 4 minutes.
Top with Cojita Cheese, Fried Eggs, Sliced Avocado, Radises and Cilantro. Enjoy!