Chilaquiles in Creamy Red chipotle Salsa 🤍 Ingredients 20 corn tortillas, cut into triangles Avocado oil, for frying ¼ onion, chopped 2 large Roma tomatoes 1 large red bell pepper 2 garlic cloves 3 chipotle peppers in adobo 1 cup sour cream ½ cup cream cheese 1 cup water 1 tsp chicken bouillon Salt to taste Monterey Jack cheese, shredded Instructions Fry the tortillas: Cut tortillas into triangles and fry in batches with avocado oil until golden and crispy. Set aside. Make the salsa: In a pan,