Nacho Chilaquiles

Ingredients

2 tablespoons TABASCO^® Original Red Sauce

18 ounces leftover nachos (optionally: use fresh tortilla chips as a substitution for nachos)

2 cups mild enchilada sauce

1 ½ cups salsa

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

2-4 eggs, fried sunny side up

TABASCO® Green Jalapeño Pepper Sauce 5oz Bottle

TABASCO^® Green Jalapeño Sauce

TABASCO® Chipotle Pepper Sauce 5oz Bottle

TABASCO^® Chipotle Sauce

crumbled queso fresco

cilantro, sour cream

green onion

jalapeño slices

Preparation

In a large skillet over medium high heat, simmer enchilada sauce, TABASCO^® Original Red Sauce, salsa, spices, salt and pepper 4-6 minutes until mixture thickens slightly.

Add the leftover nachos to the sauce mixture and gently stir together, until chips are well coated. Cook 1-2 minutes to warm. (If using fresh tortilla chips, cook an additional 3-5 minutes until chips have softened.)

Once chips are softened, remove pan from heat.

Top chilaquiles with fried eggs and other optional toppings. Enjoy!

Ingredients

Optional Toppings:

Preparation

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Chipotle Sauce

Green Jalapeño Sauce

Original Red Sauce