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Brunch Tortillas

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Ingredients
  6 inch flour tortilla 8
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Potato 1⁄2 Cup (8 tbs), peeled and shredded
  Green onions with tops 3 , chopped
  Garlic 1 Clove (5 gm), minced
  Tomato 1 , seeded and chopped
  Chopped green chilies 2 Tablespoon
  Chopped green pepper 1 Tablespoon
  Chopped sweet red pepper 1 Tablespoon
  Eggs 7 , beaten
  Cooked chicken breast 2 Cup (32 tbs), skinned before cooking and cooked without salt
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Picante sauce 1⁄2 Cup (8 tbs)
  Green onions 2
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) In aluminum foil, wrap the tortillas and bake in the preheated oven for 10 minutes, or till thoroughly heated.
3) Set the tortillas aside and keep them warm.
4) Use cooking spray to coat a large skillet. Add the oil and place over moderate heat till hot.
5) Add the green onions, potato and garlic and sauté the vegetables for about 3 minutes.
6) Add the chilies, tomato, sweet red pepper and green pepper. Saute the vegetables for 2 more minutes, or till soft.
7) Add the pepper, eggs, chicken and salt.
8) Cook, occasionally stirring, till the eggs are firm but still moist.
9) Onto each warm tortilla, spoon ½ cup of egg mixture.

SERVING
10) On a serving platter, place each tortilla, seam side up, and spoon 1 tablespoon of picante sauce all over. Use green onions to garnish, if preferred. Serve while still warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
8

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