Serves: 4 people
Cooking Time: 15 minutes
Total Time: 15 minutes


  • 1 can Pacific Coast Producers Fire Roasted Salsa
  • 1 cup chicken broth
  • 12 corn tortillas, cut into wedges (dried tortillas)
  • ¼ cup vegetable oil
  • 1 teaspoon salt
  • Fried eggs, avocado, queso fresco, cilantro for serving


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  1. Heat vegetable oil in a large skillet over medium-high heat. Add tortilla wedges and fry until golden. Transfer to a paper towel-lined baking sheet to drain off any excess oil and season with salt.
  2. To the same skillet, add a can of Pacific Coast Producers Fire Roasted Salsa and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes. Once the sauce has been slightly reduced, add in prepared tortillas. Toss until fully coated and let cook for 2-3 minutes.
  3. Transfer cooked tortillas to a serving plate and top with fried eggs, avocado, queso fresco, and cilantro.
*You can also use 4 cups of store-bought tortilla chips instead of frying your own.