Chilaquiles
This Mexican one-skillet meal is great for brunch and provides a new way to repurpose salsa, tortilla chips and any leftover Slow Cooker Beef Barbacoa.
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Ingredients
Chilaquiles
2 tablespoons Land O Lakes® Butter
1 small (1
2 cup) onion, finely chopped1 teaspoon chili powder
1
2 teaspoon ground cumin1
4 teaspoon garlic salt1
4 teaspoon ground red pepper (cayenne)2 cups salsa
1 1
2 cups chicken broth1 (4-ounce) can diced green chiles, drained
1 (10- to 13-ounce) bag tortilla chips
1 cup Slow-Cooker Beef Barbacoa
Chilaquiles
Topping
4 ounces (1 cup) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese
2 radishes, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves
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 cayenne; 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. Stir in barbacoa. 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 10-12 minutes or until egg whites are set. Remove from oven; sprinkle evenly with cheese. Return to oven 1-2 minutes or until cheese begins to melt.
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STEP 5
Sprinkle with radishes and cilantro just before serving.
Tip #1
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
Tip #2
This recipe is flexible. Have 1 1/2 cups barbacoa leftover? No worries. Your bag of tortilla chips is only 9 ounces? That’ll totally work!
And don't forget to tag us @landolakesktchn.
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