CHEESY HAM CHILAQUILES

THIS MEXICAN CLASSIC WAS INVENTED AS A WAY TO USE LEFTOVER MEAT AND TORTILLAS. MAKE THIS BREAKFAST-STYLE VERSION WHEN YOU HAVE EXTRA HAM AND TORTILLAS ON HAND.

PREP 20 minutes

BAKE 15 minutes at 350°F

• 5 6-inch corn tortillas, cut into 1-inch strips
• 3 cups salsa
• 1 cup reduced-sodium chicken broth
• ½ of a 16-oz. pkg. diced cooked ham (about 1½ cups)
• Sliced fresh jalapeño chile peppers* (optional)
• 1 cup shredded cheddar cheese (4 oz.)
• ¼ cup sour cream
• 1 recipe Fried Eggs (optional)

1. Preheat oven to 350°F. Spread tortilla strips in a single layer on a large baking sheet. Bake 15 minutes or until crisp. Set aside a few tortilla strips.

2. In an extra-large skillet bring salsa to simmering over medium heat; stir in broth. Return to simmering. Simmer, uncovered, 2 minutes. Stir in ham.

3. Stir the remaining tortilla strips into salsa mixture. Simmer, uncovered, 3 minutes or until tortilla strips soften and salsa thickens slightly.

4. Sprinkle with reserved tortilla strips and, if desired, jalapeño peppers. Serve with cheese, sour cream, and, if desired, Fried Eggs. MAKES 6 SERVINGS.

*Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

PER SERVING 226 cal., 12 g fat (6 g sat. fat), 46 mg chol., 657 mg sodium, 19 g carb., 1 g fiber, 13 g pro.

FRIED EGGS In a large skillet melt 2 tsp. butter over medium heat. (Or coat an unheated skillet with cooking spray; heat skillet over medium heat until hot.) Break 4 eggs into skillet. Sprinkle with salt and black pepper. Reduce heat to low; cook eggs 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 30 seconds more (over easy) or 1 minute more (over hard).