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.

📝 Ingredients

• Chilaquiles
• 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
• 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 salsa
• 1 1/2 cups chicken broth
• 1 (4-ounce) can diced green chiles, drained
• 1 (10- to 13-ounce) bag tortilla chips
• 1 cup Slow-Cooker Beef Barbacoa
• Chilaquiles
• 6 large Land O Lakes® Eggs
• 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

👨‍🍳 Instructions

1. 1Heat oven to 375°F.
2. 2Melt Butter with Olive Oil & Sea Salt 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. 3Reduce 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.
4. 4Crack eggs evenly over surface of mixture in skillet. 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.
5. 5Sprinkle with radishes and cilantro just before serving.