A delicious southwest egg dish that can be modified to suit individual tastes. For a spicier version use a fresh roasted poblano pepper and a fresh serrano in place of the mild canned chilis.

Butter or vegetable oil
1/2 onion chopped
4 corn tortillas chopped into bite size pieces
1 4 oz can mild green chilies
8 eggs, scrambled
6 oz grated cheddar, jack, pepper jack or combination
3/4 C green or red chili sauce
Sour cream for garnish

In a fry pan, sautee onion and corn tortilla together with butter or vegetable oil. When onions are finished add the eggs. When the eggs are cooked about half way to two-thirds done, gently stir in cheddar cheese. Serve immediately. Garnish with 2 Tbs warm chili sauce per serving and sour cream.

Recipe Summary:
Yield: 6 svgs
Prep Time: 20 minutes
Cook Time: 10 minutes

Other recipes by Abineau Lodge Bed and Breakfast:
Hopi Blue Corn Pancakes
Strawberry Oat Muffins

Recipe Provided By:
Abineau Lodge Bed and Breakfast
Flagstaff, AZ

Flagstaff Bed and Breakfast Inns