Huevoquiles

Recipe Ingredients

1 cup	62g / 2.2oz	Red Tomato Salsa - see * Note
1 cup	237ml	Heavy cream
4 cups	948ml	Fried Tortilla Chips - see * Note
1/2 cup	73g / 2.6oz	Grated cheese mixture - comprised of
		Two parts grated manchego
		Two parts grated panela
		One part grated Cotija
1 tablespoon	15ml	Unsalted butter
4 tablespoons	60ml	Eggs (large)
4 teaspoons	20ml	Sour cream

Recipe Instructions

* Note: See the "Red Tomato Salsa" and "Fried Tortilla Chips" recipes which are included in this collection.

Combine the Red Tomato Salsa and cream in a saucepan and bring to a boil. Add the Fried Tortilla Chips, reduce the heat and simmer, stirring frequently, until the chips soften, about 15 minutes. Stir in the grated cheese mixture and remove from the heat.

Melt the butter in a large nonstick skillet. Fry the eggs, sunny-side up, just until set. Ladle the corn chip mixture into bowls. Top each with a fried egg and 1 teaspoon of sour cream. Serve immediately.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6187 broadcast 02-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.