Peruvian-Style Aji Amarillo Chilaquiles

Ingredients

• 8 ounces Corn tortilla chips (thick-cut)
• 0.5 cup Aji Amarillo paste
• 1 medium Red onion, thinly sliced
• 1.5 cups Chicken broth
• 0.25 cup Evaporated milk
• 0.5 cup Queso Fresco, crumbled
• 0.25 cup Cilantro, chopped
• 2 cloves Garlic, minced
• 2 tablespoons Vegetable oil
• 2 large Eggs, fried sunny-side up(optional)

Instructions

1. 1

   Heat one tablespoon of oil in a large skillet over medium heat and sauté half of the red onions until translucent.

2. 2

   Add the minced garlic and Aji Amarillo paste to the skillet, stirring constantly for 2 minutes to release the aromatics.

3. 3

   Whisk in the chicken broth and bring the mixture to a gentle simmer for 5 minutes until slightly thickened.

4. 4

   Stir in the evaporated milk to create a creamy, golden sauce and season with salt to taste.

5. 5

   Gently fold in the tortilla chips, coating them thoroughly in the sauce until they reach your desired level of softness.

6. 6

   Remove from heat immediately to prevent the chips from becoming overly mushy.

7. 7

   Top the dish with the remaining raw red onions, crumbled queso fresco, and fresh cilantro.

8. 8

   Serve immediately, topped with a fried egg if desired for a traditional breakfast finish.