6 Corn Tortillas
¼ c El Pato Sauce
1 Tbsp Tomato Paste
½ Cup Mexican Shredded cheese blend
¼ tsp Oregano
¼ tsp Crushed Red Pepper Flakes
1 tbsp Olive oil
Heat a nonstick skillet
add olive oil
Take corn tortillas stack them on top
of each other and cut into small squares
add tortillas to hot oiled pan
Mix until tortillas are covered with the oil
cook over medium heat until tortillas
are lightly brown.
Add El Pato, tomato paste, Oregano, Pepper
flakes in a small bowl mix, the add to the tortilla
skillet. Add cheese. Mix well and let one side crisp up
and cheese to melt about 2 minutes. Flip and cook
other side. Once desired crispness remove from heat
and split the chilaquiles in two plate.
Fry two eggs (Over easy) add the cooked
egg on top the chilaquiles and enjoy hot!