Chilaquiles

• Serves: 4
• Prep time: 25 min
• Duration 40 min

Ingredients

4 tbs olive oil
2 oz  cotija cheese (crumble)
9 oz Pork Chorizo (1 package)
4 tbs Mexican crème fraiche (crema)
1/2 large White Onions, diced with some set aside for finishing
1 can (7.7oz) Contadina Fire Roasted Tomato Sauce
1/2 dozen Gluten-Free Corn Tortillas
1 Mexican Summer Squash
4 large eggs
* season with Cholula Chipotle hot Sauce to taste
* top with medium ripe avocado, and chopped cilantro sprigs

Directions

Dice summer squash and salt, set aside. Pour oil into pan and toast tortillas.
When browned, place on paper towel and set aside. In large skillet, sauté onions, salt, garlic,
(in that order) until translucent, add beef to brown. Add squash, turning twice (about 4 min),
tomato sauce, and crema. Return tortillas to mix, and top with eggs. Cover until eggs come to temp.
Top with remaining garnish (avocado, cilantro, hot sauce).