Papa's Pepper Chilaquiles Rojos

Papa's Pepper Chilaquiles Rojos

(Courtesy of Spencer from @spencerthecook from Instagram ... )

Flavor and texture, it's all about flavor and texture and my take on this dish has an abundance of both!  From the tortillas and crispy chorizo topping to the creamy smooth cheese sauce, the crumbles of queso, and the flavor punch of the red sauce, it's all packed in there!  For a vegetarian option just leave out the Chorizo and it's still a delicious meal!

For the red sauce:
6 Roma tomatoes, halved
1 Sweet onion, peeled and halved, root removed
4 Cloves garlic
1/2t Oregano
1t Cumin
1T Smoked paprika
1t Chipotle pepper powder
2t Papa's Pepper premium spice blend
3T Tomato paste
Salt to taste

For the white cheese sauce:
4T butter
3T Cornstarch
1&1/2C Milk
16-22oz. White American cheese

1 bag of corn tortilla chips

Optional toppings:
Sunny side up egg
1 Avocado
1 crumbled queso fresco
Lime juice/zest

For the red sauce:
Add 4-6 cups of water to Dutch oven and bring to a boil.  Once boiling add Roma tomatoes, onions, garlic.  Boil for 6-8 minutes until tender.  Add tomatoes, onion and garlic to food processor with other red sauce spices and pureé until smooth.  Add water that tomatoes and onions were cooked in 1/4C at a time until desired consistency.  Pour red sauce into a large skillet and simmer over medium heat, stirring occasionally, for 10 minutes until sauce thickens and darkens.

For the white cheese sauce:
Melt butter over medium heat in sauce pan.  Once butter is melted add cornstarch and whisk for 3-4 minutes until cornstarch mixture is cooked.  Once Cornstarch mixture is cooked slowly add milk and whisk until incorporated.  Add White American cheese in small pieces to melt into sauce.

This dish must be served immediately upon assembly.  Add tortilla chips to red sauce and toss gently with tongs to incorporate.  Make certain the chips are covered in the red sauce.  Using tongs plate the red sauce covered chips on a plate.  Top with white American cheese sauce and then avocado, sunny side up egg, chorizo and then queso fresco.  Add a squeeze of fresh lime juice or lime zest and serve immediately.