20-Minute Chilaquiles Verdes
In a large skillet, heat about 1/2 inch of vegetable oil to 350 degrees.
Carefully add the Mi Rancho THINcredibles Corn Tortilla triangles in batches, making sure not to overcrowd the skillet. Fry them until they are crisp and golden brown, about 2-3 minutes per batch.
Use a slotted spoon to transfer the fried tortilla chips to a paper towel-lined plate to drain excess oil. Sprinkle them lightly with salt while they’re still warm and set aside.
In a large skillet or saucepan over medium heat, toss the Mi Rancho Organic Salsa Verde with the tortilla chips until thoroughly coated and heated through.
Plate the chilaquiles and top each serving with a fried egg and generous amounts of crema, cotija cheese, red onion and fresh cilantro.