Fried tortilla’s and fried eggs topped with veggies and melted cheese. Do I really need to say more about this? Granted this isn’t a traditional recipe for Chilequiles it sure is tasty and a bit more fulfilling than the ones I used to get at the cafe’s when I lived in Ensenada, Baja California. I think this dish is a bit more unique because it can be eaten not only has breakfast but if coupled with a small salad it makes a quick dinner as well. Usually about 15-20mins from start to end.
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.