Warm Roasted Tomato Salsa:

Yield 2 ¾ cups

Instructions

1. Preheat toaster oven or air fryer to 400 F. Place tortillas on a work surface and lightly spray both sides with oil. Place in toaster oven and bake until golden brown and crisp, about 12-15 minutes. Remove from oven and set aside.
2. Heat a skillet over medium heat, spray with oil. Crack eggs into skillet and cook to desired doneness, about 3 -4 minutes. Egg whites should be firm with crisp edges.
3. While eggs are cooking, warm the beans. Beans can be warmed in a small pot on a stovetop or in a microwave. Microwave the beans for 1 minute, stir, then heat for about 30 seconds, or until heated throughout.
4. Spread ¼ cup beans onto each tortilla, place on serving plate. Top each with a fried egg. Salsa may be warmed then spooned over the eggs. Sprinkle with cheese and avocado.

Warm Roasted Tomato Salsa:

1. Place tomatoes on a foil lined baking sheet. Broil tomatoes until very soft and blackened, about 15 – 20 minutes. Drain off excess liquid. Place in a blender with remaining ingredients. Pulse blend until combined and slightly chunky.
2. Heat 2 tsp oil in a small pot over medium heat. Carefully pour salsa into pan and heat throughout, about 3-4 minutes. Salsa will darken a bit. Remove from heat. Set aside until ready to use. Salsa may be served with Huevos Rancheros and can be added to shredded or ground meats for added flavor.

Instructions

1. Pour vegetable oil in a small saute pan, about ¼” deep. Heat over medium high heat..
2. Tear or cut tortillas into into 1/6’s, you will have 18 total pieces. Fry wedges in a single layer until light golden brown and crisp. Remove and drain on a paper towel lined surface. Repeat with remaining tortilla pieces. Set aside.
3. Drain off any excess oil, leaving about 1 tablespoon of oil. Lower heat to medium. Add onions to pan and saute until tender. Add onions to pan and saute until tender. Add poblano and protein if using and continue to saute until cooked throughout and combined. Add enchilada sauce and combine to coat.
4. Crack * eggs directly into the pan and toss in the tortilla chips. instead of scrambling them into the Combine with a spatula and cook until eggs are set.
5. Transfer to plates and garnish as desired. *You can also add a fried egg on top of the chilaquiles instead of scrambling them into the chilaquiles.