How to make
- STEP 1
Heat oven to 375°F.
- 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.
- 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.
- STEP 4
Crack eggs evenly over surface of mixture. Bake 15-18 minutes or until egg whites are set.
- STEP 5
Sprinkle with queso fresco, radishes and cilantro just before serving.