Ingridients
4 oz. Roasted Chicken, shredded
1 Handful Corn Tortilla Chips
3 oz. Salsa Fuerte
3 oz. Chicken Stock
2 Eggs
2 Tbsp. Queso Fresco, grated
2 Tbsp. Avocado Cream
1 pinch Micro Cilantro
3-4 slices Pickled Fresno Chilis
Warm chicken, tortillas, with Salsa Fuerte and chicken stock until tortillas are softened. Place on plate, sprinkle queso fresco, cook 2 eggs over medium and place on chiliquilles, and squirt lines of avocado cream, garnish with micro cilantro.
AVOCADO CREAM:
3 Avocados
3 Tbsp. Lemon Juice
½ cup Sour Cream
1 tsp. Salt
Puree all ingredients in blender and transfer to squirt bottle.