Chilaquiles de California Avocado

1. Fry the tortillas in 350°F oil till crispy. Season with salt and dry on a paper towel.
2. In a large sauté pan, add a small amount of oil and bring up to medium heat. Add the chorizo and sauté till browned. Pour in the mole sauce and water, stirring until the sauce has coated the chorizo.
3. Add the chicken and chips to the sauté pan and cook till the sauce is soaked into the chips.
4. In a separate pan, scramble the eggs over low heat until cooked through.
5. Transfer the chip mixture to a bowl, add in most of the avocado and toss gently to incorporate. Divide mixture evenly among plates and top with scrambled egg, cheese, scallions, sesame seeds, cilantro, pico de gallo and reserved avocado.

Copyright © 2013, Neal Fraser