- In a large food processor or blender, puree the tomatoes with their liquid and Dynasty Sriracha Chili Sauce until smooth.
- Heat the oil in a large deep pan or cast-iron skillet over medium-high heat. Add the onions and sauté until they start to soften and brown slightly, about 8 minutes. Add the garlic and cook for another minute. Pour in the tomato mixture and bring to a gentle boil. Lower the heat and simmer until slightly thickened, stirring occasionally, 5 to 7 minutes.
- Add in the tortilla chips, stirring gently to coat with the sauce, using caution to avoid breaking them up as much as possible.
- Heat thoroughly for 1 to 2 minutes, allowing the chips to absorb some of the sauce. Season with Salt and pepper to taste. Plate the chilaquiles, spooning over any remaining sauce. If desired, top with the chicken, cheese, cilantro, and fried egg. Serve immediately.
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