Chilaquiles
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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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20 min
Prep Time
55 min
Total Time
6
servings Make One Get One
It's all about creating one dish and turning the leftovers into something new!
Leftover Slow Cooker Beef Barbacoa provides the perfect base for our brunch-worthy Chilaquiles. A simple simmer in the slow cooker leaves you with meltingly tender shredded beef. It's another new meal, not just the leftovers. Enjoy!
Ingredients
Chilaquiles
2 tablespoons Land O Lakes® Butter
1 small (12 cup) onion, finely chopped
1 teaspoon chili powder
12 teaspoon ground cumin
14 teaspoon garlic salt
14 teaspoon ground red pepper (cayenne)
2 cups salsa
1 12 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
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.
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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.
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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!
570 Calories
34 Fat (g)
240 Cholesterol (mg)
1740 Sodium (mg)
44 Carbohydrates (g)
3 Dietary Fiber
22 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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