Traditional Mexican Chilaquiles Rojos

Heat 1 tablespoon oil in a large skillet and fry the tortilla triangles in batches until golden brown and crisp. Drain on paper towels.

Heat the oven broiler. Place tomatoes, garlic, white onion, and chile pepper on a baking sheet. Cook for about 15 minutes, turning halfway through until the tomatoes release the juices. Remove the skin from the garlic and discard.

Put the veggies and salt in a blender and process until smooth. Your salsa rojo is done!

Heat the salsa in a skillet and stir in the chips. Cook for a couple of minutes and serve right away topped with white onion, cheese, sour cream, cilantro, and avocado.