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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 Green Chile Sauce
1/4 cup (1 ounce) shredded Monterey Jack cheese
2 teaspoons chopped fresh cilantro
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Coat tortillas with cooking spray; place on a baking sheet. Bake at 350 degrees 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; saute 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.
YIELD: 4 servings
NUTRITIONAL INFO
CALORIES 222 (35% from fat); FAT 8.6g (sat 3.1g, mono 2.8g, poly 1.3g); PROTEIN 11.7g; CARB 26.7g; FIBER 5.5g; CHOL 219mg; IRON 2.5mg; SODIUM 376mg; CALC 174mg
4 points
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