Cheesy Ham Chilaquiles By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 19, 2021 Print Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 15 mins Total Time: 20 mins Servings: 6 Yield: about 4 3/4 cups Jump to Nutrition Facts Ingredients 5 6 inch corn tortillas, cut into 1-inch strips 3 cup refrigerated salsa 1 cup reduced-sodium chicken broth ½ of a 16-ounce package (about 1 1/2 cups) diced cooked ham Sliced fresh jalapeño chile peppers (optional)* 1 cup shredded cheddar cheese (4 ounces) ¼ cup sour cream 1 recipe Fried Eggs (optional) Fried Eggs 2 teaspoon butter, or nonstick cooking spray 4 eggs Salt Ground black pepper Directions Preheat oven to 350°F. Spread tortilla strips in a single layer on a large baking sheet. Bake about 15 minutes or until crisp. In an extra-large skillet bring salsa to simmering over medium heat; stir in broth. Return to simmering. Simmer, uncovered, for 2 minutes. Stir in ham. Set aside a few of the tortilla strips for garnishing. Stir the remaining tortilla strips into salsa mixture. Simmer, uncovered, about 3 minutes or until tortilla strips soften and mixture thickens slightly. Garnish with the reserved tortilla strips and, if desired, jalapeño peppers. Serve with cheese, sour cream, and, if desired, Fried Eggs. Fried Eggs In a large skillet melt butter over medium heat. (Or coat an unheated skillet with cooking spray; heat skillet over medium heat until hot.) Break eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. For fried eggs over easy or over hard, when the whites are completely set and the yolks start to thicken, turn eggs and cook for 30 seconds more (over easy) or 1 minute more (over hard). *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Steam-Basted Fried Eggs Prepare as directed, except cook eggs until edges turn white. Add 1 to 2 teaspoons water. Cover skillet; cook eggs for 3 to 4 minutes or until yolks begin to thicken but are not hard. Print Nutrition Facts (per serving) 226 Calories 12g Fat 19g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 226 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 30% Cholesterol 46mg 15% Sodium 657mg 29% Total Carbohydrate 19g 7% Total Sugars 5g Protein 13g Vitamin C 14.6mg 73% Calcium 167mg 13% Iron 0.8mg 4% Potassium 222mg 5% Folate, total 6.5mcg Vitamin B-12 0.6mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.