These crunchy, creamy chilaquiles are packed with bold Southwest flavor, thanks to their key ingredient—Pace® Mild Picante Sauce. It instantly infuses the tortilla chip-based brunch classic with the subtle heat and zest of jalapenos and ripe tomatoes. Top off the dish with rich, runny egg yolks, and brighten it up with sliced avocado and a sprinkle of cilantro, and you have the ultimate savory comfort meal in just 25 minutes.
Step 1
Heat 1 tablespoon of the oil in a 12-inch cast-iron skillet over medium. Working in batches if necessary, crack eggs into skillet and sprinkle with kosher salt; cover and cook, undisturbed, until whites are set and yolks are still runny, 2 to 4 minutes. Transfer to a plate, cover loosely with aluminum foil, and set aside. Do not wipe skillet clean.
Step 2
Heat remaining 1 tablespoon oil in reserved skillet over medium. Add onion, and cook, stirring occasionally, until softened and brown around the edges, 4 to 6 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Stir in Pace® Mild Picante Sauce and chicken broth, bring to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Remove from heat, and gently fold in tortilla chips, taking care to minimize breaking. Top with avocado, crema Mexicana, cilantro, and reserved cooked eggs. Garnish with radish and jalapeño.
