chilequiles

• 20 corn tortillas
• 3 roma tomatoes
• 5 serano chiles
• 6 epazote leaves
• 1 salt to taste
• 4 cup water
• 1 garlic clove
• 1 packages queso panela

1. cut tortillas in 1inch squares
2. in blender add tomatoes, chiles, garlic ,salt to taste and water and blend until smooth.
3. in fry pan add enough oil to fry up tortilla pieces until crisp.
4. when tortillas are crisp like chips add blended salsa from blender.
5. add epazote leaves and let simmer on med-low about 5 mimutes
6. right as you are serving crumble cheese over chilaquiles and enjoy...
7. may also serve with sour cream as well...

corn tortillas, roma tomatoes, chiles, epazote leaves, salt, water, garlic, queso panela

Taken from cookpad.com/us/recipes/338029-chilequiles (may not work)