Easy Chilaquiles

𝙼𝚢 𝚑𝚞𝚜𝚋𝚊𝚗𝚍 𝚠𝚘𝚞𝚕𝚍 𝚑𝚊𝚙𝚙𝚒𝚕𝚢 𝚎𝚊𝚝 𝚌𝚑𝚒𝚕𝚊𝚚𝚞𝚒𝚕𝚎𝚜 𝚎𝚟𝚎𝚛𝚢 𝚍𝚊𝚢 𝚒𝚏 𝙸 𝚖𝚊𝚍𝚎 𝚒𝚝. 𝚄𝚜𝚞𝚊𝚕𝚕𝚢 𝙸 𝚑𝚊𝚟𝚎 𝚗𝚘 𝚙𝚛𝚘𝚋𝚕𝚎𝚖 𝚌𝚞𝚝𝚝𝚒𝚗𝚐 𝚊𝚗𝚍 𝚏𝚛𝚢𝚒𝚗𝚐 𝚞𝚙 𝚏𝚛𝚎𝚜𝚑 𝚝𝚘𝚛𝚝𝚒𝚕𝚕𝚊𝚜, 𝚋𝚞𝚝 𝚜𝚘𝚖𝚎 𝚖𝚘𝚛𝚗𝚒𝚗𝚐𝚜, 𝙸 𝚍𝚘𝚗’𝚝 𝚑𝚊𝚟𝚎 𝚝𝚒𝚖𝚎 𝚜𝚘 𝙸 𝚞𝚜𝚎 𝚌𝚑𝚒𝚙𝚜. 𝙷𝚎𝚛𝚎’𝚜 𝚊𝚗 𝚎𝚊𝚜𝚢 𝚊𝚗𝚍 𝚏𝚊𝚒𝚛𝚕𝚢 𝚚𝚞𝚒𝚌𝚔 𝚛𝚎𝚌𝚒𝚙𝚎 𝚝𝚘 𝚝𝚛𝚢 𝚒𝚏 𝚢𝚘𝚞’𝚛𝚎 𝚜𝚑𝚘𝚛𝚝 𝚏𝚘𝚛 𝚝𝚒𝚖𝚎!

Ingredients:

For the salsa-

3 Roma tomatoes

1 large white onion, split

1 large jalapeño

Salt to taste (1/2 tsp)

Water (2-4tbsp)

1 tbsp olive oil

Good quality firm and thin tortilla chips like Casa Sanchez thin and light tortilla chips

Mexican melting cheese like Queso Oaxaca or you can also use mozzarella

Toppings:

Sour cream

Avocado

Salsa

Cotija cheese

Directions:

Throw Roma tomatoes, 1/2 white onion, jalapeño, salt, 2-4tbsp water into blender and blend.

Heat cast iron skillet and pour salsa into it to cook (about 5 minutes)

While salsa is cooking, add other 1/2 of sliced white onion to another skillet with heated olive oil. Sauté until golden and remove from heat.

Shred cheese- measure to hearts desire.

Add about 1/2 the bag of chips to the salsa and gently mix in to coat with the salsa.

Add onions and cheese on top and cover with lid to let cheese melt.

Serve immediately topping with cotija cheese, salsa, sour cream, and avocado.