Asheville Moonshiners Concessions Taco Cart

Ingredients

• 6 cups sturdy tortilla chips
• 2 cups salsa verde
• 1/2 cup chicken or vegetable broth
• 4 large eggs
• 1/2 cup crumbled queso fresco
• 1/4 cup sour cream
• 1/4 cup chopped cilantro

Make it

1. Simmer salsa verde and broth in a large skillet for 3 minutes.
2. Fold in chips and cook 1 to 2 minutes until coated but still a bit crisp.
3. Top with fried eggs cooked until set, queso fresco, sour cream and cilantro.