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posted: 4/23/2013 6:00 AM


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2 large tomatoes

1/2 small onion

1 jalapeņo pepper

1 garlic clove

1 Tablespoon of cilantro

1 teaspoon of salt

2 cups of water

1 1/2 teaspoon of chicken bouillon

5 cups of tortilla chips (El Ranchero) 1 bag 14oz

4 eggs (for topping)

Blend all ingredients and put them in a sauce pan to boil.

After sauce is boiling add the tortilla chips, lower flame to low and cover them. Let it cook for 15 minutes.

Make the eggs sunny-side up and put them on top of the Chilaquiles.

For Garnish:

1 small onion finely sliced

1 cup of sour cream

1 cup of queso fresco crumble

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