PCC Chilaquiles

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  • 350 cal
  • 23g fat (12g sat)
  • 260mg chol
  • 790mg sodium
  • 17g carb
  • 2g fiber
  • 2g sugars
  • 19g protein
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Ingredients

  • 6 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 tablespoon butter
  • 5 corn tortillas, cut into 1 1/2-inch pieces
  • 1/2 cup salsa
  • 1/4 cup sour cream
  • 1 cup shredded cheddar cheese

Directions

Preheat oven to 375° F. Beat together eggs, salt, cumin and chili powder; set aside.

Melt butter in a large skillet over medium heat. Cook tortilla pieces until tender. Reduce heat to low and add egg mixture; fold mixture until clumpy but still moist. Remove from the heat and transfer to a baking dish.

Add half the salsa and sour cream in dollops; create a marbled effect by folding in gently but not stirring the mixture. Top with remaining dollops of salsa and sour cream. Sprinkle cheddar cheese on top.

Bake in the oven, uncovered, for 15 minutes. Serve immediately.

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