Brunch Chilaquiles

Makes about 14 pancakes

1    teaspoon olive oil
1    small onion, chopped
2    garlic cloves, finely chopped
1    jalapeño, seeded and chopped
1    pound tomatillos, cut into small
       dice
½   teaspoon kosher salt
1    can (4 ounces) green chiles
1½ cups chicken broth, low sodium
8    cups tortilla chips, divided
6    large eggs
1    cup crumbled Cotija cheese
1    cup shredded Monterey Jack
      cheese
Chopped cilantro

Nutritional information per serving (based on 15
servings): Calories 565 (52% from fat) • carb. 47g pro. 21g • fat 32g • sat. fat 9g • chol. 226mg sod. 839mg • calc. 395mg • fiber 6g

1. Assemble the Cuisinart® Stack5® with
the baking pan and select 400°F. Add
the oil to the pan. Once the oil is hot,
add the chopped onion, garlic, jalapeño,
tomatillos and salt. Stir occasionally and
cook for about 6 to 8 minutes, so that
vegetables are both soft and fragrant.
2. Add the green chiles and the chicken
broth and cook until mixture comes to
a simmer. Reduce the heat slightly to
maintain a steady, yet slow simmer.
3. Add half of the tortilla chips and toss in
liquid to coat. Create 6 pockets within
the chips and chile mixture to add the
eggs. Reduce the temperature to 175°F.
4. For ease, crack each egg and reserve
individually in small cups or ramekins.
When ready, add each egg into
individual, created pockets. Sprinkle with
half of the cheese.
5. Cover and cook for about 25 minutes,
until just cooked through, checking the
eggs on occasion to make sure they do
not cook too quickly.
6. When almost set, add the remaining
chips and then cheese. Cover once more
and cook until cheese is melted, about 8
to 10 minutes.
7. Sprinkle with chopped cilantro and serve
immediately.