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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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. 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.

  3. 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.

  4. STEP 4

    Crack eggs evenly over surface of mixture. Bake 15-18 minutes or until egg whites are set.

  5. STEP 5

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

Tip #1

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

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