6Eggs, scrambled (with a dash of milk, salt and pepper)
2ripe Avocados, cut into vertical slices
1cupQueso Fresca(light-flavored white Mexican cheese), crumbled
Crème Fraiche(or Crema which is the Mexican equivalent)
Chopped fresh cilantro for garnish
Fresh chopped tomato(garnish)
Instructions for the Chile Sauce:
Place the dried chipotle peppers in a heatproof bowl and cover with 2 cups boiling water. Allow to sit 20-30 minutes until they begin to soften. Remove peppers and reserve 1 cup of the soaking water.
Remove the stems and seeds of the chilies; place them in a blender. Add the tomatoes with liquid, onion, garlic cloves, jalapeno, cilantro, smoked paprika and soaking water. Blend until the ingredients combine in a smooth puree.
In a large saucepan, add the puree and bring to a boil. Reduce the heat to medium, partially cover and simmer until the mixture thickens slightly, about 15-20 minutes. The sauce may be stored for up to 48 hours at this point or continue making the chilaquiles.
In a large, cast iron or heavy skillet, heat the olive oil on medium-high heat until is it shimmering. Reduce heat to medium and carefully add the sauce (beware hot splattering) and stir frequently for 10 minutes at which point the sauce should no longer taste raw. Season with salt and pepper to your taste.
To assemble the Chilaquiles:
Spoon 1/2 cup of the chile sauce in each mini 6-inch cast iron skillet and spread to cover the bottom. Dip a quarter of a tortilla in the sauce, coating one side, flip it over and press it into the sauce so it is covered on the top side. Repeat for a total of 4 tortilla quarters, covering the bottom of the pan.
Per mini skillet layer on 1/2 cup of chicken, 1/4 of the scrambled eggs, 1/2 avocado sliced, 1/4 cup crumbled Queso Fresca, a dollop of creme fraiche, some chopped tomatoes, sprinkle of chopped cilantro. Extra sauce may be drizzled on the top. Serve with a lime slice.