Firecracker Chilaquiles

8 cups tortilla chips
2 cups prepared salsa of choice
1 cup chicken stock
2 chipotle peppers, chopped
2 T. vegetable or olive oil
8 large eggs, beaten with a pinch of salt and pepper
2 cups queso fresco or feta cheese
2 cups grated Monterey Jack cheese
1 cup sour cream
Garnish: Chopped fresh cilantro

Place the chips in a bowl; heat the salsa, chicken stock and chipotle peppers just until warmed through. Pour over chips, toss and allow to sit for 2-3 minutes while preparing remaining ingredients.

In a large skillet; heat the oil and add the beaten eggs, scrambling until just set, not overcooked. Set aside.

In a bowl, combine the three cheeses, toss to combine.

In a greased 2 quart baking dish, place ½ of the tortilla chips and salsa mixture, top with the scrambled eggs, spreading evenly, top eggs with ½ the cheese mixture, the remaining chips and salsa, and the remaining cheese mixture. Bake, uncovered on middle shelf, in 350o oven for 30 minutes or until heated through and bubbly. Serve hot with chopped fresh cilantro sprinkled on top. Serves 6-8,

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