Wendell's Adobo Chilaquiles

Wendell found this recipe a few months ago in the Crave section of the Honolulu Advertiser.  It's by Mariko Jackson.  

To be honest, I don't really remember, but it looks like he threw in some sausages and maybe some other meat. I do remember that it was so yummy!

 

ADOBO CHILAQUILES

• 2 tablespoons avocado or vegetable oil 
• 1/2 cup adobo sauce 
• 4 tablespoons ranchero-style salsa 
• 2 cups tortilla chips (can be stale!) 
• 1/2 cup shredded Mexican or Monterey Jack cheese 
• 2 eggs 
• Salt and pepper, to taste 

>> Optional toppings: avocado, crema, diced onions, lime juice, parsley

In large, heavy-bottomed pan (I prefer cast iron), heat oil on medium-high. When hot, turn heat down to medium and throw in tortilla chips. Cook while stirring until they are toasty, about 1 minute. Remove to a paper towel-lined plate.

Turn up heat slightly and when pan is hot, pour in adobo sauce. It should immediately begin bubbling and cooking off its water. Stir constantly with a wooden spoon as it thickens. (It took about 30 seconds for mine to thicken up.) Add salsa and stir again. Cook 1 to 2 minutes (your kitchen will smell wonderful).

Throw chips into adobo-salsa mixture; stir until thinly coated. Cover the whole mess with cheese, then crack two eggs on top. Salt and pepper the eggs (not too much, it’s already pretty salty), and cover the pan. Turn down heat to medium-low and let sit, undisturbed for 3 to 4 minutes or until egg whites are barely set.

Serve immediately with your choice of toppings. Serves 2.