Camp Chilaquiles Recipe - Sunset Magazine

Ingredients

• 2 tbsp vegetable oil
• 3 dried guajillo chiles, stemmed and seeded
• 2 California chiles (aka dried Anahaeim chiles), stemmed and seeded
• 1 pasilla chile, stemmed and seeded
• 1 white onion, diced
• 8 roma tomatoes, cut in half crosswise
• 4 cloves garlic
• 1 tbsp ground cumin
• ¼ tsp ground allspice
• 1 tbsp salt
• Freshly ground black pepper to taste
• ¼ cup apple-cider vinegar
• 6 cups tortilla chips
• 1 cup shredded Monterey Jack cheese
• 4 eggs, fried
• 1 avocado, sliced into thin crescents
• 1 tbsp sesame seeds
• ½ red onion, thinly sliced
• 1 bunch cilantro, chopped