½ cup Mexican cream (or ½ cup sour cream with 2 tablespoons water)
3 cups broken tortilla chips
2 ounces queso fresco cheese for garnish
½ cup diced cilantro for garnish
Instructions
In a large deep skillet over medium high heat, cook green onions and jalapeno in butter. Add in corn kernels and salt and cook until water has evaporated.
Mix together the eggs and crema. Stir in tortilla chips. Stir this egg mixture into the skillet mixture and then turn heat off. Let cook for a minute or two, until almost set in center.
Broil in oven about 6 inches from heat for just a minute or two until lightly browned on top. Serve immediately.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/20-minute-skillet-chilaquiles-recipe/