Mexican Chilaquiles Rojos

Step 1

Preheat an oven to 350 degrees Fahrenheit. Arrange the tortilla wedges in a single layer on two 13 x 9 baking sheets. Lightly spray with oil and bake for 15 minutes or until crisp.

Step 2

Meanwhile, place the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin in the bowl of a blender or large food processor and puree until smooth. Transfer the mixture to a skillet and set the heat to medium-high. Cook for 5 minutes, stirring frequently, then reduce the heat to low and add the chicken broth. Taste and add salt as needed.

Step 3

Transfer the baked chips to the skillet and fold gently into the sauce. Simmer for 5 minutes or until chips have softened.

Step 4

Serve with toppings of your choice!