Chilaquiles

Name: Chilaquiles
Ingredients: 2 tablespoons Land O Lakes Butter; 1 small (1/2 cup) onion, finely chopped; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/4 teaspoon garlic salt; 1/4 teaspoon ground red pepper (cayenne); 2 cups Roasted Tomato Salsa; 1 1/2 cups chicken broth; 1 (4-ounce) can diced green chiles, drained; 1 (12- to 13-ounce) bag tortilla chips; 6 Land O Lakes Eggs; 4 ounces (1 cup) queso fresco cheese, crumbled; 2 radishes, thinly sliced; 2 tablespoons coarsely chopped fresh cilantro leaves

14 ingredients

11 steps

Ingredients

2 tablespoons Land O Lakes Butter
1 small (1/2 cup) onion, finely chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
2 cups Roasted Tomato Salsa
1 1/2 cups chicken broth
1 (4-ounce) can diced green chiles, drained
1 (12- to 13-ounce) bag tortilla chips
6 Land O Lakes Eggs
4 ounces (1 cup) queso fresco cheese, crumbled
2 radishes, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves

Directions

1

Heat oven to 375F.
2

Melt butter in 12-inch nonstick ovenproof skillet over medium heat until sizzling.
3

Add onion, chili powder, cumin, garlic salt and ground red pepper; cook, stirring occasionally, 2-3 minutes or until onion is tender.
4

Stir in salsa, broth and green chiles; continue cooking 2-4 minutes or until mixture comes to a boil.
5

Reduce heat to low.
6

Add tortilla chips, 1 handful at a time, gently stirring chips into salsa mixture.
7

Continue cooking 4-6 minutes or until chips begin to soften and liquid is absorbed.
8

Remove from heat.
9

Crack eggs evenly over surface of mixture.
10

Bake 15-18 minutes or until egg whites are set.
11

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