Breakfast Tacos
1/4 c finely chopped onion
1 jalapeno pepper, seeded and chopped
1 Tbls Canola Oil
2 corn tortillas, cut into thin strips
4 large eggs
Adobo and Pepper
1/2 cup crumbled queso or shredded Monterey Jack cheese
1/4 cup chopped seeded tomato
6 flour tortillas, warmed
Optional: Refried beans, cooked rice, sliced avocado, minced fresh cilantro, sour cream

In a large skillet, saute onion and jalapeno in oil until tender.  Add the tortilla strips; cook 3 minutes longer.  In a small bowl, whisk the eggs and seasonings.  Add to skillet; cook and stir until almost set.  Stir in cheese and tomato.  Serve in warm flour tortillas with toppings.