Blue Corn Chilaquiles

7 ingredients
3 steps

Ingredients

  • 2 eggs
  • 1/4 teaspoon salt
  • 1/2 cup green salsa (such as Frontera(R) Tomatillo)
  • 15 blue corn tortilla chips
  • 1/2 teaspoon butter
  • 2 ounces shredded Cheddar cheese
  • 1 tablespoon reduced-fat sour cream

Directions

  1. 1
    Crack eggs in a bowl. Add salt and stir until well combined. Set aside.
  2. 2
    Heat salsa in a nonstick pan over medium-high heat to bubbling. Add tortilla chips and flip frequently to coat, 1 to 2 minutes. Transfer to a serving plate.
  3. 3
    Wipe out the pan and reduce heat to medium-low. Add butter and swirl around the pan to melt. Add eggs; stir frequently with a rubber spatula until scrambled to desired doneness, 3 to 5 minutes. Place cooked eggs on top of the plated tortilla chips. Top with shredded Cheddar cheese and sour cream.

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