Chilaquiles

1. Heat the oil in a frying pan over medium heat. Add the onion, garlic and Chipotle Paste, and cook for 5 to 6 minutes until the onion softens. Pour in the passata, add the coriander stalks, and season with salt and black pepper. Stir and simmer for 3 to 4 minutes on low heat. Pour the sauce into a blender and blitz until smooth, then set aside.
2. Preheat your oven to 180˚C, 350˚F.
3. Add half of the Lightly Salted Tortilla Chips with half of the sauce on top and move them around with a spoon until they’re nicely coated. Sprinkle half the feta and cheddar cheese on top.
4. Cover with the remaining chips and sauce, sprinkle the rest of the cheese, add the sliced red onion and add a drizzle of olive oil. Place in the oven for 8 to 10 minutes, or until the cheese is golden and crisp.
5. Meanwhile, fry the eggs in a little oil (or poach them for a healthier alternative) keeping the yolks nice and runny, as this will really add something to the dish.
6. Remove your chilaquiles from the oven, top with the fried eggs, and sprinkle with the radishes and remaining coriander. Serve with wedges of lime for people to squeeze as they please!

Chefs Tip:

If you don’t have time to make the chilaquiles sauce, you could use a bottle of our Fajita Simmer Sauce instead.