Sunday Morning Chilaquiles |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Bursting with Mexican-inspired flavors, tortilla chips are quickly cooked with chopped onions and enchilada sauce, topped with fried eggs and shredded cheese, and broiled for just minutes until bubbly. Ingredients:
1 tablespoon butter |
4 eggs |
1/4 teaspoon ground black pepper |
1 teaspoon oil |
4 cups tortilla chips |
4 green onions, chopped |
1 (10 ounce) can red enchilada sauce |
1 cup kraft mexican style shredded four cheese with a touch off philadelphia |
1 tablespoon fresh cilantro, coarsely chopped |
1/2 avocado, chopped |
Directions:
1. Melt butter in large oven proof skillet on medium heat. Add eggs, 1 at a time, to skillet, leaving space between eggs; sprinkle with pepper. Cook 4 to 5 min. or until whites and yolks are set. Remove eggs from skillet; set aside.
2. Heat oil in same skillet. Add tortilla chips; cook 5 to 8 min. or until golden brown, stirring frequently. Add onions; cook and stir 1 min. Add enchilada sauce and 1/2 cup cheese; mix lightly. Top with eggs and remaining cheese.
3. Heat broiler. Place skillet, 6 inches from heat; broil 2 to 3 min. or until cheese is melted. Top with cilantro and avocados.
|
|