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Ingredients
US|METRIC
4 SERVINGS
- 12 corn tortillas (cut into 8 wedges)
- 1/2 cup corn oil
- 1 jar Ragu® Old World Style® Pasta Sauce (1 lb. 8 oz.)
- 2 Tbsp. chipotle peppers in adobo sauce
- diced red onions (optional)
- queso fresco (crumbled, optional)
- freshly chopped cilantro (optional)
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Directions
- Heat oil in 12-inch nonstick skillet over medium heat and cook 3 tortillas, turning once, 1 minute or until golden. Remove and drain on paper-towel-lined plate. Repeat 2 times with remaining tortillas. Sprinkle lightly, if desired, with salt. Drain oil, reserving 2 tablespoons.
- Heat reserved oil in same skillet over medium-high heat and cook Pasta Sauce with chipotle peppers, stirring occasionally, 3 minutes or until hot. Stir in tortillas and cook, stirring frequently, 3 minutes or until thickened.
- Serve topped with chilaquiles toppings.
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