How to Make It
This all happens quickly, so have a serving plate or bowl at the ready, and be sure all of your ingredients and such are pre-measured and at hand. Take a large nonstick skillet and place it over medium heat with the salsa in it.
Take a medium nonstick skillet and place it over medium heat with the oil in it. When the salsa begins to bubble and thicken a bit, turn the heat down to medium-low and let it reduce. While the salsa is reducing scramble your eggs in the olive oil.
When your eggs start to look like they are getting close to your preferred level of doneness, turn off the heat under the eggs. Turn back to your salsa, and toss in the Cheetos, mixing quickly to coat all of the Cheetos with the reduced salsa and warm them through, seriously like maybe 45 seconds.
Immediately move the salsa-coated Cheetos to your serving plate or bowl and sprinkle the cheese evenly over the top. Give your eggs one last toss around in the pan, they should now be your preferred doneness from carry-over cooking, and top the Cheetoquiles with the eggs.
Garnish with chopped cilantro if you like that sort of thing. Scarf down immediately. If you want to get all fancy with avocado, sour cream, crumbled chorizo or pickled jalapeños no one is gonna argue with you. Well, except me, because I don’t like avocado either, but that is a discussion for a different article…