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 (12 cup) onion, finely chopped
1 teaspoon chili powder
12 teaspoon ground cumin
14 teaspoon garlic salt
14 teaspoon ground red pepper (cayenne)
2 cups Roasted Tomato Salsa
1 12 cups chicken broth
1 (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
