Ingredients
- 3 oz. 4.5" White Corn Tortilla (20123), chips
- 4 oz. Hot Salsa Roja, store bought, blended until smooth
- 2.5 oz. Pork Carnitas, prepared
- 1 oz. Avocado Chunks
- .5 oz. Cotija Cheese
- 1 oz. Tomato, cubed
- .3 oz. Cilantro Leaves
- 2 each Fried Egg
Directions
- In a large sauté pan, place the salsa roja and heat up.
- Add the fried tortilla chips and toss in the HOT salsa roja.
- Add the pork carnitas and sauté.
- Remove from the heat and place in a large service bowl.
- Fry the 2 eggs, add on top of chilaquiles.
- Top with cotija cheese, avocado, tomato and cilantro leaves.
