- 1 Serrano chile, thinly sliced
- 2 tablespoons butter
- 2 cups coarsely crushed tortilla chips
- 8 eggs, beaten
- 1 1/2 cups shredded Mexican cheese blend
In large nonstick skillet, cook chile in butter over medium, stirring often, until tender, 5 minutes. Add chips; stir in eggs. Sprinkle with cheese, season and stir until eggs are cooked, about 3 minutes. Top with salsa and cilantro.