Oscar de la Hoya’s Chilaquiles

Roseanne let her kitchen heat up with Oscar de la Hoya, when he showed off one of his favorite recipes.

1 1/2 pounds corn tortillas
1 cup vegetable oil
1 tomato, diced
2 fresh jalapeno peppers, finely chopped
(only if you like it spicy)
1 teaspoon onion, chopped
1 teaspoon salt
1 cup tomato sauce
6 eggs, lightly beaten
1/2 pound grated Monterey Jack cheese

Cut tortillas into square pieces. Heat the oil in a
large skillet and saute tortilla squares over medium
heat until they are lightly browned and slightly
crispy. Drain and discard excess oil. Over medium heat,
add the tomato, jalapenos, onion, and salt to the
tortillas and cook for about 3 minutes. Next, pour
tomato sauce and eggs over tortilla mixture. Stir
constantly until eggs are firm. Sprinle grated cheese
over eggs, and continue cooking until cheese melts.

SERVES 4