A fusion twist using spicy yellow Peruvian pepper sauce and red onions.
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Heat one tablespoon of oil in a large skillet over medium heat and sauté half of the red onions until translucent.
Add the minced garlic and Aji Amarillo paste to the skillet, stirring constantly for 2 minutes to release the aromatics.
Whisk in the chicken broth and bring the mixture to a gentle simmer for 5 minutes until slightly thickened.
Stir in the evaporated milk to create a creamy, golden sauce and season with salt to taste.
Gently fold in the tortilla chips, coating them thoroughly in the sauce until they reach your desired level of softness.
Remove from heat immediately to prevent the chips from becoming overly mushy.
Top the dish with the remaining raw red onions, crumbled queso fresco, and fresh cilantro.
Serve immediately, topped with a fried egg if desired for a traditional breakfast finish.
