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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Have your eggs whichever way you like them best: with red sauce, green sauce, or both (Christmas style). You can use white, yellow, or blue corn tortillas. Ingredients:
4 (6-inch) corn tortillas |
cooking spray |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
3 garlic cloves, minced |
1/4 cup canned chopped green chiles |
2 teaspoons new mexico chile powder |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon hot sauce |
1 (14.5-ounce) can diced tomatoes, undrained |
4 large eggs |
1/4 cup new mexican red chile sauce |
or |
1/4 cup green chile sauce |
1/4 cup (1 ounce) shredded monterey jack cheese |
2 teaspoons chopped fresh cilantro |
Directions:
1. Preheat oven to 350°.
2. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and garlic; sauté 3 minutes. Add green chiles and next 5 ingredients (green chiles through tomatoes). Bring to a boil; cook 3 minutes or until thick.
4. Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.
5. Place 1 tortilla on each of 4 plates. Top each tortilla with 1/2 cup tomato mixture and 1 egg. Spoon 1 tablespoon New Mexican Red Chile Sauce or Green Chile Sauce over each serving; sprinkle each serving with 1 tablespoon cheese and 1/2 teaspoon cilantro.
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