This Mexican one-skillet meal is great for brunch and provides a new way to repurpose salsa and tortilla chips.
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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 large Land O Lakes® Eggs
4 ounces (1 cup) queso fresco cheese, crumbled
2 radishes, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves
Heat oven to 375°F.
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.
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.
Crack eggs evenly over surface of mixture. Bake 15-18 minutes or until egg whites are set.
Sprinkle with queso fresco, radishes and cilantro just before serving.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
Whether you are looking for traditional or unexpected, you can enjoy the savory spices in these recipes for brunch or dinner.