Alton Brown's Chilaquiles

This is a recipe that calls for another recipe, in this case the Roasted Chile Salsa from another section of the book. So I made the salsa the day before, and then fired up the broiler for the second time.
It also calls for cotija cheese which is one of the rare cheeses not found at my local megamart (in Wisconsin, not finding the cheese you're looking for on the first try is rare); Pan y Pan to the rescue. Ah, breakfast.

Difficulty Level: Medium
Will It Get Made Again?
High probability of yes. They come together pretty easily and give you bites full of crispy tortillas, salsa, and just set eggs. I suspect further batches would be even more delicious. Plus, I have more salsa and cheese to use up...