UPDATED Januery 12th, 2018

This traditional savory Mexican breakfast or brunch dish combines bright, fresh flavors simmered in a tomato sauce.  Chef Jose Mendin offers a quick and easy version of chilaquiles that could be a great lunch or dinner accompanied by a fresh green salad.

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½ c corn oil
12 corn tortillas, cut into 8 wedges
1 jar (lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
2 T chipotle peppers in adobo sauce
Your favorite chilaquiles toppings (chopped red onions, crumbled queso fresco and/or chopped fresh cilantro)


Heat oil in 12-inch nonstick skillet over medium heat and cook 3 tortillas, turning once, 1 minute or until golden. Remove and drain on paper-towel-lined plate. Repeat 2 times with remaining tortillas. Sprinkle lightly, if desired, with salt. Drain oil, reserving 2 tablespoons.

Heat reserved oil in same skillet over medium-high heat and cook Pasta Sauce with chipotle peppers, stirring occasionally, 3 minutes or until hot. Stir in tortillas and cook, stirring frequently, 3 minutes or until thickened.

Serve topped with chilaquiles toppings.

Courtesy of Vivemejor.com.