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How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Melt butter in 12-inch nonstick ovenproof skillet over medium heat until sizzling. Add onion, chili powder, cumin, garlic salt and ground red pepper; cook, stirring occasionally, 2-3 minutes or until onion is tender. Stir in salsa, broth and green chiles; continue cooking 2-4 minutes or until mixture comes to a boil.

  3. STEP 3

    Reduce heat to low. Add tortilla chips, a handful at a time, gently stirring chips into salsa mixture. Continue cooking 4-6 minutes or until chips begin to soften and liquid is absorbed. Remove from heat.

  4. STEP 4

    Crack eggs evenly over surface of mixture. Bake 15-18 minutes or until egg whites are set.

  5. STEP 5

    Sprinkle with queso fresco, radishes and cilantro just before serving.

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