The Secret Ingredient
Ingredients
- ●1/2 cup NESTLÉ® CARNATION® Evaporated Milk
- ●1/2 poblano chile (or 1 small poblano chile), roasted, peeled and seeded
- ●1 small serrano chile, roasted, peeled and seeded
- ●1/2 teaspoon MAGGI Granulated Chicken Flavor Bouillon
- ●2 1/2 tablespoons canola oil, divided
- ●1/3 cup queso fresco, crumbled in large pieces
- ●1/4 cup roughly chopped yellow onion
- ●6 corn tortillas
- ●1 teaspoon butter
- ●6 large eggs
- ●1/4 cup chopped fresh cilantro
- ●2 Roma tomatoes, chopped
Make It
Step 1
Place evaporated milk, poblano chile, serrano chile and bouillon in a blender; cover. Blend for 15 seconds or until smooth.
Step 2
Heat ½ tablespoon oil in a small skillet over medium heat. Add onion; cook for 20 seconds, stirring constantly until translucent.
Step 3
Transfer chile mixture to a serving bowl; fold in queso fresco and onion. Set aside.
Step 4
Heat remaining 2 tablespoons oil in a medium skillet over medium heat; fry each tortilla 20 seconds on each side. Place on paper towel-lined plate to absorb excess oil.
Step 5
Heat medium skillet over medium heat. Melt butter, evenly spreading around skillet. Crack egg in skillet; let cook for 1 minute. Cover skillet and reduce heat to low; cook for 4 minutes. Repeat with remaining eggs.
Step 6
Place tortilla on a serving plate; place egg on tortilla. Top with 2 tablespoons queso fresco sauce; garnish with cilantro and chopped tomatoes.
Omit serrano chile for a mild version of this recipe. Refrigerate any leftover sauce.
