Serves: 2

Time: 30 minutes

INGREDIENTS

• 1 jalapeño
• 1 yellow onion
• 3 Roma Tomatoes
• 2 garlic cloves
• 1 cup chicken stock
• 2-3 cups corn tortilla chips
• 5-6 scoops of Rojo’s Black Bean Cotija Layer Dip 
• ½ avocado 
• Fresh cilantro
• 2 tbsp Cotija cheese
• 2 tbsp vegetable oil
• Salt & pepper

TOOLS

• Blender or food processor
• Large skillet

DIRECTIONS

Step 1- Make the Salsa Roja
Roughly chop the onion, tomato, and jalapeño. To a food processor, add the roughly chopped vegetables along with the garlic cloves, vegetable oil, chicken stock, salt, and pepper. Blend until smooth.

Step 2- Cook the Salsa
Pour the mixture into a large skillet and simmer on high for 10-12 minutes. The salsa roja will thicken and darken in color.

Step 3- Add the chips
Once thickened, turn off the heat and add in the tortilla chips by the handful, carefully mixing them in the salsa roja until they are coated. Repeat with each handful until the pan is filled with coated chips.

Step 4- Garnish & Serve

Add 5-6 generous scoops of Rojo’s Black Bean Cotija Layer Dip all over the chilaquiles. Garnish with sliced avocado, chopped cilantro, and more cotija cheese. Serve immediately and enjoy!