Coffee Cup Chilaquiles

1 egg 1

tablespoon milk

Salt and ground black pepper to taste

1 tablespoon shredded sharp cheddar cheese

5 tortilla chips

1 tablespoon salsa

Sour cream, queso fresco, chopped green onion, optional garnishes

In a microwave-safe cup or 4-inch ramekin, beat together the egg, milk, salt and pepper. Stir in cheddar cheese; stir to coat. Break 3 to 4 of the tortilla chips in small pieces and add to mixture; stir to combine. Add salsa. Microwave about 1 minute. Because microwaves vary in strength, start checking for doneness at 45 seconds. To serve, turn onto a small plate (caution, it’s hot), and garnish with remaining tortilla chips, crushed, and top with sour cream, queso fresco and chopped green onion, if desired.

Recipe adapted from Chicago Tribune

Food Styling/kelly BRANT Arkansas Democrat-gazette/karen E. SEGRAVE Coffee Cup Chilaquiles is prepared in the microwave in a coffee cup or ramekin and combines egg, cheese, tortilla chips and salsa.