How to make it

1. https://www.youtube.com/embed/NR40MJdU4e8
2. Heat the oil in a large skillet over medium-high heat. Add about a ¼ of the tortilla wedges and cook for 2 minutes or so, then flip, and cook the other side, until they’re lightly brown and crisp. Drain the tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
3. Place the tomatoes, onion, jalapeno and Lee Kum Kee Minced Garlic in a blender with about 1 cup of stock to start. Blend until smooth. Add more chicken stock if needed. 
4. Add the salsa to a large, flat bottom sauté pan and cook, stirring occasionally, until slightly thickened. This should take about 6 - 8 minutes. Season with salt. 
5. Coat the chips with the salsa in the pan, turning carefully. Continue cooking until tortillas are heated through and softened slightly, about 3 minutes. Add leftover turkey and brussels sprouts to the pan and heat through. 
6. Drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs) and Lee Kum Kee Sriracha Chili Sauce and top with egg, avocado, queso fresco and cilantro. Serve immediately. Enjoy!