Makes 4-6 servings

For the chips

¼ cup vegetable oil, for frying

12 corn tortillas, cut into 8 wedges each

Kosher salt

OR:

About 12 oz. corn tortilla chips, like Late July Quinoa and Chia

For the salsa

4 Roma tomatoes or 2 large tomatoes (about 1 ½ pounds), chopped

½ large yellow onion, chopped

1 medium jalapeño, sliced (optional, remove seeds if you want it less spicy)

2 cloves garlic

1 ¼ cups low-sodium chicken or vegetable broth, divided

3 tsp. vegetable oil Kosher salt

OR:

1 16 oz. jar salsa, like Green Mountain Gringo

Got veggies?

1 clove garlic, finely minced

¼ yellow onion, minced

1 cup veggies, such as: small-diced zucchini, celery, or butternut squash; greens like kale, collards, spinach, chard cut into strips.

For serving: Avocado or guacamole

Sour cream or Mexican crema Queso fresco, or grated cheddar/jack/gouda cheese…whatever you’ve got!

Optional: Eggs, any way you like them!

Instructions

(If you’re using pre-made chips and salsa, skip the first two steps.)

Heat the ¼ cup oil in a large skillet over medium-high heat until shimmering.

Add about a quarter of the tortilla wedges at a time and cook, flipping once, until lightly brown and crisp.

Drain the freshly fried tortilla chips on a paper towel-lined baking sheet.

Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.

Place the tomatoes, onion, jalapeño (if using) and garlic in a blender or food processor fitted with the blade attachment.

Pour in 1 cup of the broth and blend until smooth.

Heat the 2 tsp. oil in a saucepan over medium-high heat until shimmering.

Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes.

Salsa consistency will vary depending on the size and juiciness of the tomatoes.

Add additional broth to thin out the salsa, if needed.

Taste and season with salt as needed.

Set aside. In a large saucepan, add 1 tsp. oil and once warm, the garlic and onion.

Stir to coat, and once they’re a little translucent, add the diced veggies for a few minutes and then any greens you’re using.

Once the veggies are cooked through, add in the salsa (either fresh or from a jar) and stir to combine well and warm evenly.

Add the tortilla chips to the salsa and veggies in the saucepan and stir carefully to coat the chips.

Cook until they’re heated through, about 3 minutes.

Taste and season with salt as needed.

Serve warm garnished with avocado or guacamole, crema, cheese, and/or eggs, if desired.

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