Recipe:

1. Cut your Diego's Corn Tortillas into triangles by cutting into 1/8th for this recipe.

2. Add the oil to a large cast iron skillet or fry pan and heat to 175-180 degrees C

3. Place cut corn tortillas in batches into heated oil. Gently stir with a slotted spoon the Tortilla chips to ensure they cook evenly. Using the spoon, remove the cooked crispy corn tortilla chips from the oil when the colour is golden (not brown). Drain off excess oil by placing the chips in a paper towel lined bowl.

4. Drain off the oil from the pan retaining a thin residual of oil.

5. Reduce the heat in the skillet to simmer and add the salsa and add the Corn chips, onions and 3/4's of the corriander and simmer till thickened.

6. Finish off with crumbled feta and drizzle with sour cream, sliced avocado and remainder of the chopped Coriander. Optional: serve with eggs poached or fried.

Ingredients:

1. 12 Diego's 6in Corn Tortillas white, yellow or blue cut into quarters

2. 2 cupsVegetable Oil (approx 1/2 cm in pan) or other high moke point oil

3. 1/4 cupThinly sliced or chopped white onion

4. 1/4 cup Roughly chopped coriander

5. 2 1/2 cups A good Mexican salsa (Red (Roja)) or (Green (verde)). Most of Good Grocers or gourmet shops are now selling the mexican/california style salsas. Or you can google on how to make the salsa yourself.

6. 1/2 cupCrumbled Fetta

7. 1/2 cupSliced Ripe Avocado optional

8. 1/2 cupSourcream whipped with water/milk to thin and make it easy to drizzel onto Chilaquilas

9. 1 Paper Towel Lined Bowl

10. 1 Slotted Spoon

11. 1 Large Cast Iron Fry Pan or Fry Pan