Chilequienes (2 servings) 4 large eggs 3 corn tortillas 3 tomatillos (small green tomatoes) 1 medium red tomato 3 green peppers 1/2 cup grated white Cheddar cheese salt - to taste cooking oil Add oil to your hot frying pan. Cut tortillas into 2 inch strips. Fry the tortillas until mildly crispy (not too crispy). Transfer to stacked paper towels to drain off excess grease. Boil tomatoes and peppers, then blend until they are well chopped into small pieces. Add salt to this mixture to taste. Begin scrambling eggs in a large frying pan over medium heat. Add tortilla strips and continue scrambling. Once the eggs have cooked, add your sauce and reduce heat to medium-low. Cook for about 10 minutes, then add cheese on top. Let the cheese melt, and you're ready to serve! Southwestern flavors intermingle in this scramble of eggs and home-crisped tortilla strips with spicy tomato sauce and cheese. Mr Breakfast would like to thank dlohr for this recipe. Recipe number 353. Submitted 8/30/2002.