Mexican-inspired Chilaquiles with GMG Salsa

In a small pot over medium heat, add in the white vinegar, water, and sugar. Cook just until the sugar is dissolved. Place onion slices in a sealable jar or container, then pour the vinegar mixture over top. These should be picked within an hour, and you can store them for weeks in the fridge!

Pour the salsa and chicken stock into a pot over medium heat. Bring to a simmer.

Meanwhile, heat cooking spray in a pan over medium heat. Crack in the eggs and cook until sunny side up.

Heat pinto beans in a small pot or pan on the stove.

When ready to serve, drop a handful at a time of Green Mountain Gringo Tortilla Strips into the simmering salsa mixture on the stove. Quickly remove them with tongs, and place them onto your serving plate.

Top the soaked chips with the warmed pinto beans, a generous sprinkle of cotija cheese, the cooked eggs, the pickled onions, the cilantro, the radish, and the avocado. Drizzle on some of the extra salsa mixture on top. Serve and enjoy!