Cook the chili pods in a pot with boiling water for about 15 to 20 minutes and remove the pot from heat. Drain, transfer to a high-speed blender and let it rest to cool.
Add in the rest of the sauce ingredients and pulse until thick and smooth. Strain to remove the seeds, transfer to a saucepan and cook until it reaches to a boil. Remove from heat and set aside.
Cut each corn tortilla into quarters and set aside. In non-stick skillet over medium-high heat, add the oil and fry the corn tortillas until crisp and lightly golden in separate batches. Reduce to low heat and add in the red chili sauce. Gently mix just until well incorporated and sprinkle the cheese on top.
Cook until the cheese has melted, remove from heat and serve warm with egg on top.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.