The key to this crazy delicious, yet stupid-easy recipe is using good quality corn tortilla chips. Day-old chips from Mexican takeout are the gold standard, but brands like Xochitl or Mi Nina Tortilla are a fine substitute.
2 ½ cups corn tortilla chips
1 16 oz jar not just pasta sauce
¾ cup chicken stock
3 dashes of your favorite hot sauce (optional)
Pickled or fresh sliced jalapenos, to serve
Crumbled cotija cheese or queso fresco, to serve
Greek yogurt or sour cream, thinned with a little milk or water to make a drizzle-able crema, to serve.
- In a 12-inch skillet over medium, add the chips and the not just pasta sauce and bring to a simmer. Add the chicken stock and hot sauce and simmer for 3-5 minutes, until the chips have softened slightly and the sauce has thickened. Cook closer to 3 minutes if you want your chips to still have some crunch.
- Meanwhile, in another nonstick skillet, fry up your eggs.
- Slide the fried eggs on top of the chilaquiles, and top with jalapenos, cotija cheese, and a drizzle of the crema. Put a trivet or kitchen towel down on the table, and let everyone serve themselves from the skillet.