Baked Breakfast Nachos (Chilaquiles) - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Candace Braun Davison
This is legit our new favorite way to eat nachos.
Ingredients
- 2 jars salsa Verde (11 oz. each)
- 2 c. chicken broth
- 1 bag shredded Mexican cheese
- 1 bag Tortilla chips
- 1 tbsp. tbsp oil
- 3 to 4 eggs
- Torn cilantro
- sour cream
Instructions
- Preheat the oven to 325 degrees F.
- Mix 1 jar salsa and the chicken broth in a saucepan, bringing it to a boil over medium-high heat. Let it cook for about 2 to 3 minutes, stirring continuously. Remove the saucepan from heat and add the cheese, stirring until melted (it won't combine into a smooth sauce; that's fine).
- Place the tortilla chips in an oven-safe dish and pour the sauce on top. Sprinkle on a handful of cheese, then place in the oven for 8 to 10 minutes.
- Once you're halfway through cooking, heat the oil in a saute pan and cook the eggs, two at a time, until the whites have set but the yolk is still runny. Slide the eggs onto the cooked tortilla mixture. Crack open the second salsa jar and spoon on a little extra salsa and torn cilantro. Spoon on sour cream, if desired.
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