0.5 cup cotija cheese 6 radishes grated thinly sliced
6 large eggs
2 cloves garlic unpeeled
1 jalapeno halved lengthwise for less heat (remove seeds )
6 servings kosher salt
1 cup chicken broth low-sodium
0.3 cup crema mexicana sour
0.5 teaspoon oregano dried
6 plum tomatoes halved lengthwise
1 rotisserie chicken cut shredded skinless
1 tablespoon sesame seed
2 tablespoons vegetable oil for frying plus more
1 onion white quartered
Equipment
frying pan
paper towels
sauce pan
blender
kitchen thermometer
aluminum foil
broiler
slotted spoon
broiler pan
Directions
Preheat the broiler.
Place the tomatoes and jalapeno cut-side down on a foil-lined broiler pan.
Add the onion and garlic and broil until blackened, 7 to 10 minutes. Peel the garlic.
Meanwhile, heat about 1/2 inch vegetable oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 350 degrees F. Fry the tortillas in batches until light brown, about 1 minute.
Remove with a slotted spoon and drain on paper towels; season lightly with salt while still hot.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Add the sesame seeds and toast until golden, 2 to 3 minutes.
Transfer to a blender along with the broiled vegetables, oregano, chile powder, 1 teaspoon salt and the cilantro stems. Puree until smooth.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat.
Add the puree and cook, stirring often, until thickened, 8 to 10 minutes. (Partially cover the skillet if the sauce starts to splatter.) Reduce the heat to medium.
Add the chicken and broth and heat through, 3 to 4 minutes. Fold in the tortillas and cook until softened, about 1 minute. Keep warm while you fry the eggs.
Divide the chilaquiles among plates. Top with the eggs, cheese, radishes and cilantro leaves.
