A wonderful and quick dish that I usually make for breakfast. I’m hundred percent sure that this version is not anywhere near as tasty as the authentic one, but it is done in a pinch and the kids love it!
1 bag round corn tortilla chips
16 oz medium chunky salsa
15 oz canned corn
4 oz cheddar
Blend the salsa and heat in a pot until bubbly. Pour onto corn ships in a large bowl and stir well to coat all the chips. Plate it.
Add the corn to a skillet with some butter and brown a little. Pour on the scrambled eggs and cook. Top chips with scrambled eggs and shred cheese on top. Serve with extra hot sauce for those interested!