Chicken Chilaquiles with Fried Eggs, Chorizo and Chipotle Crema


2 cups Organic El Sol Salsa, (medium)
2 cups shredded roast chicken (from a rotisserie chicken) salt and pepper
8 cups tortilla chips (stale is fine)
1 cup grated Monterey Jack cheese
1 cup grated Sharp Cheddar Cheese
1/2 cup crumbled Queso Fresco (substituted Feta)
8 oz. fresh Chorizo sausage, crumbled
¼ -cup sour cream
¼-cup mayonnaise
1 chipotle chili in adobo sauce juice of
½ lime
2 scallions, sliced, while and light green parts
2 Tbsp. chopped cilantro
2 Tbsp. butter
4 eggs


Preheat the oven to 450°. In a medium bowl, toss the chicken with 1/2 cup of the Monterrey Jack and ½ cup Cheddar. Toss it all together with one cup El Sol Organic Salsa. Season with salt and pepper. In a separate bowl, toss the tortilla chips with the remaining El Sol Salsa. On a large baking sheet 11” x 20”, lined with parchment paper, arrange ½ of the tortilla chips into four circular “piles”, about 8” in diameter. Top evenly with the chicken/cheese mixture. Top each stack evenly with remaining tortilla chips, followed by remaining Jack and Cheddar. Crumble 2 Tbsp. Queso Fresco on each. Bake for 12-15 minutes, or until the cheese is bubbling and light brown. While baking, sauté crumbled chorizo in a small skillet until lightly brown. Reserve. In a large skillet, melt butter over medium heat. Gentle crack and add eggs. Cook until whites are set and lightly browned around edges, around 4-6 minutes. (To set the yolk, cover pan with a lid.) In a small food processor, combine sour cream, mayonnaise, chipotle pepper and lime juice until smooth. Reserve. With a large spatula, lift tortilla chip piles to individual plates. Sprinkle scallions and chorizo evenly over top of each . Drizzle with chipotle cream. Sprinkle with chopped cilantro. Serve chilaquiles, topping each serving with a fried egg. Serves 4