I first encountered chilequiles when a friend ordered them at our local Mexican restaurant. Since then, I’ve been somewhat obsessed with them. For the uninitiated, this traditional dish takes nachos to 11 by tossing the chips with sauces, then topping everything with meat (usually chicken) and cheese and serving the whole mess with a couple of fried eggs. I’ve been told it’s the ultimate hangover cure, but of course, I wouldn’t know anything about that…
Chilequiles topped with Fried Eggs**

**Ingredients **
-Chile Colorado
-6 corn tortillas, cut into wedges and fried (or a couple handfuls of tortilla chips)
-1 cup cooked and shredded meat of your choosing (browned venison burger is also great)
-1 cup Colby jack cheese, shredded

-Queso fresco
-1 Tbsp. canola oil or bacon grease.
-2 to 4 eggs

-Pickled red onion
-Chopped cilantro
-Lime wedges

**Directions **
Prepare Chile Colorado, omitting the pheasant.

Preheat broiler.

Heat oil or bacon grease in non-stick pan set over medium-high heat.

Fill a large bowl with fried tortilla wedges or chips and meat. Pour in the red chile sauce and toss everything together. Transfer the mixture to an oven-proof pan or pie plate. Cover chips and meat with shredded Colby jack cheese. Place chilequiles in oven and broil 3-4 minutes, until cheese is melted.

Meanwhile, fry eggs in hot grease to preferred method. (I like mine over-easy to medium.)

Pile the chilequiles on a plate, top with fried eggs and crumbled queso fresco and enjoy.