IngredientsIngredients
- 2 tsp vegetable oil
- 1/4 onion, diced
- 1/2 green pepper, diced
- 1/4 tsp garlic powder
- 1/4 tsp chipotle powder (optional)
- 5 oz corn tortilla chips (I use Mission Round Tortilla chips to prevent sharp edges)
- 1/2 cup tomato sauce
- 1/4 cup hot picante sauce
- 1/4 cup of cheese, shredded (optional)
- 2 tbs Sour Cream (optional)
- 1 tsp Cilantro
- 2 Eggs
InstructionsInstructions
Heat skillet on medium with oil. When pan & oil are hot cook onion & green pepper until they soften. Vegetables should only take a minute or two. Once softened, mix in garlic powder, chipotle powder (optional) and stir into mixture. Promptly add vegetable spread the corn tortilla chips, tomato sauce and picante sauce over top. Turn stove off and mix chips into mixture a little more. While that starts to cool down, cook 2 eggs over easy or sunny side up (your preference however a runny yoke is best) and serve over chip & vegetable mixture. Optional to serve with shredded cheese and sour cream over top. Garnish with cilantro.
Serves: 2
