- 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
- 1/4 cup Green Chile Sauce
- 1/4 cup (1 ounce) shredded Monterey Jack cheese
- 2 teaspoons chopped fresh cilantro
- calories 222
- caloriesfromfat 35 %
- fat 8.6 g
- satfat 3.1 g
- monofat 2.8 g
- polyfat 1.3 g
- protein 11.7 g
- carbohydrate 26.7 g
- fiber 5.5 g
- cholesterol 219 mg
- iron 2.5 mg
- sodium 376 mg
- calcium 174 mg
How to Make It
Preheat oven to 350°.
Coat tortillas with cooking spray; place on a baking sheet. Bake at 350° for 12 minutes or until crisp.
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.
Heat a large nonstick skillet coated with cooking spray over medium-low heat. Add eggs to pan; cook 3 minutes or until done.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.