fried corn tortillas

Chilaquiles is a traditional fast breakfast or brunch dish.  Here is my world-renowned recipe.  First things first, cut the tortillas in quarters and fry them until they are light brown and crispy, drain on paper towels and set aside.

6 slices of bacon, fry until crispy and crumbled, 2 cups prepared avocado salsa, 8 ounces shredded Mexican blend cheese, 1 garlic clove, minced, 1/4 cup yellow onion, sliced, 1/4 cup fresh cilantro, leaves only, chopped, 2 ounces cotija cheese, crumbled, 1 large avocado, thinly sliced, 6 eggs, 4 green onions, thinly sliced.

Get out the skillet, add 2 teaspoons of oil, add the onions and cook until they are translucent and sightly browned around the edges, add the garlic and to stir. Add the avocado salsa and heat up to a simmer. Add the tortillas and coat them in the sauce.  Add the bacon, cheese, and cilantro.  Break the eggs on top cook until the yolks are runny and the whites are set.  Serve with the crumbled cotija cheese, avocado slices, and sliced green onions.  Serve Hot


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