Instructions

01
Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
02
Add the garlic and chopped chipotle peppers, stirring constantly, and cook for 1 minute until fragrant.
Herb says
This is blooming your aromatics, coaxing out those essential oils, don’t skip or rush this.
03
Pour in the fire-roasted tomatoes with their juice. Stir in kosher salt and black pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally to thicken slightly.
04
Add the tortilla chips into the skillet, gently folding to coat with the salsa. Simmer for 2 to 3 minutes, just until the chips are softened but not soggy.
Herb says
The chips should yield to your fork but still put up a little resistance, a Goldilocks zone between crunchy and mush.
05
Nestle the sardine fillets evenly over the chilaquiles. Cover the skillet and warm for 2 minutes to heat the sardines through.
06
Meanwhile, in a small saucepan or microwave-safe bowl, combine the cookie butter and lime juice. Gently heat and whisk until smooth and pourable.
Herb says
The acid from lime cuts the cookie butter’s sweetness and echoes classic Mexican moles, trust me, this is science in action.
07
Remove the skillet from heat. Drizzle the warm cookie butter-lime sauce over the chilaquiles.
08
Top with dollops of crema, avocado slices, and a generous sprinkle of cilantro. Serve immediately while the chips are still nicely soft in the middle and crisp at the edges.

HERB