|6 inch tortillas||6|
|Cooking oil||4 Tablespoon|
|Slightly beaten eggs||4|
|Red chili sauce||2 1⁄4 Cup (36 tbs) (Mexican Type Also Called Salsa De Chile Rojo)|
|Crumbled soft mexican cheese/Crumbled farmer cheese||6 Ounce (1 1/2 Cups)|
|Water||1⁄2 Cup (8 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
Tear tortillas in 1 1/2-inch pieces.
Heat 1/2 inch oil in heavy saucepan or deep skillet.
Fry tortilla pieces in hot oil for 45 to 60 seconds or till crisp and golden.
Remove with slotted spoon; drain on paper toweling.
Pour all but 2 tablespoons oil from skillet; return tortillas to skillet.
Stir in eggs and salt; cook and stir till tortillas are coated and eggs are set.
Stir in Salsa de Chile Rojo, 1 cup of the cheese, the water, and half the onion.
Simmer, uncovered, for 15 minutes.
Turn into serving dish; top with remaining cheese and onion.