Chilaquiles

Ingredients(for 1 generous breakfast portion (about 1.5 cups chilaquiles with toppings))

• 6 small Corn tortillas (tortillas de maíz)
• 3 medium Tomatoes (roma tomatoes preferred)
• 1/2 medium White onion (finely sliced)
• 2 Garlic cloves (peeled)
• 1 Jalapeño or serrano pepper (seeded for less heat)
• 1/2 cup Vegetable broth (low sodium)
• 1 tablespoon Olive oil (for brushing tortillas)
• 1/4 cup Queso fresco (crumbled, or use panela)
• 2 tablespoons Fresh cilantro (chopped)
• 1/2 Avocado (sliced) - optional
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Cut the corn tortillas into triangles or strips. Lightly brush both sides with olive oil and arrange them in a single layer on a baking tray.

   5 minutes

   For extra crispiness, do not overlap the tortilla pieces.

2. 2

   Bake the tortilla pieces for 10-12 minutes, flipping halfway, until crisp and golden but not burnt. Remove and let cool.

   12 minutes

   Watch closely in the last minutes to avoid over-browning.

3. 3

   While tortillas bake, blend tomatoes, garlic, onion, and jalapeño with 1/2 cup vegetable broth until smooth.

   3 minutes

   For a milder sauce, remove seeds from the pepper before blending.

4. 4

   Pour the blended sauce into a nonstick skillet over medium heat. Simmer for 7-8 minutes, stirring occasionally, until the sauce thickens and deepens in color. Season with salt and black pepper.

   8 minutes

   Simmering brings out the natural sweetness of the tomatoes.