Don't toss those takeout chips! (Actually, you may just want to add an extra order for to make this tomorrow.)
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 1/2 cups corn tortilla chips
1 jar not just pasta sauce
3/4 cups 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.