• 8 corn tortillas
  • 1 Tbsp vegetable or canola oil
  • 2 C red chile sauce (or you can use red enchilada sauce)
  • 1 C queso quesadilla cheese – shredded
  • 4 to 8 eggs – cooked any style
  • 1/3 C diced green or red onions – optional topping
  • 1/4 C cotija cheese – crumbled – optional topping
  • sour cream – optional topping


*You will be using on large skillet for everything

  1. Cut corn tortillas into quarters
  2. In a large skillet heat oil and fry corn tortilla pieces until crunchy
  3. Meanwhile, cook your eggs and set aside
  4. Once the tortillas are crunchy, lower the heat to low
  5. Add sauce and mix only long enough to coat all the tortillas (they will get soggy quick) – be careful not to break up the tortilla pieces
  6. While still over low heat, top with cheese – DO NOT STIR
  7. Cook just long enough for the cheese to melt
  8. Remove from heat and if desired, sprinkle with green or red onions, crumbled cotija cheese and sour cream