This Mexican one-skillet meal is great for brunch and provides a new way to repurpose salsa and tortilla chips.
Ingredients
CHILAQUILES
2 tablespoons Land O Lakes® Butter
1 small (1
2 cup) onion, finely chopped1 teaspoon chili powder
1
2 teaspoon ground cumin1
4 teaspoon garlic salt1
4 teaspoon ground red pepper (cayenne)2 cups Roasted Tomato Salsa
1 1
2 cups chicken broth1 (4-ounce) can diced green chiles , drained
1 (12- to 13-ounce) bag tortilla chips
6 large Eggs
TOPPING
4 ounces (1 cup) queso fresco cheese, crumbled
2 radishes, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves
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