Chilaquiles Rojo with Chicken | TABASCO® Recipes

Ingredients

• 1 tbsp TABASCO® Sauce
• 1 tsp ground cumin
• 3 garlic cloves, peeled
• 8 (1lb 12 oz) ripe salad or vine tomatoes
• 1 (8 oz) white onion, peeled and halved
• 14 oz plum tomatoes, chopped and peeled
• Juice of 2 limes
• Sea salt, to taste
• 5 oz fried tortilla chips
• 7 oz chicken leg meat, cooked, shredded and cooled
• 2 eggs
• 1 oz queso fresco or feta, crumbled
• 0.7 oz white onion, finely chopped
• 0.7 oz pickled jalapenos
• 2 tbsp cilantro, chopped
• 1 tbsp sour cream
• Half a ripe avocado, sliced (optional)
• Lime wedges, to serve