| 6 | 20 | 165 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 5 min | 8 |
| 1 tbsp | Extra virgin olive oil (Buy bulk (H-E-B 3L ~$0.10/Tbsp/recipe)) |
| 104 gm | Unsalted Tortilla Chips (4 cups Crushed for entire recipe (H‑E‑B Unsalted Restaurant Style Corn Tortilla Chips ~$0.53/recipe)) |
| 6 large | Egg (Beaten (Bulk buy, ~$0.8/egg, .5/recipe)) |
| 1 cup (s) | H-E-B Fancy 2% Shredded Monterey Jack Cheese ((Buy 12oz Hill Country Fare for brand savings, ~$0.92/cup/recipe)) |
| 1 cup chopped | Green bell pepper ((Buy H‑E‑B Select Ingredients Fajita Vegetables Blends to store longer & bulk price, ~$0.51/cup/recipe)) |
| 256 gm | H-E-B Thick n' Chunky Mild Salsa (1 cup for entire recipe ($1.02/cup/recipe)) |
1. Place a skillet over high heat for 1 minute.
2. Add oil and peppers to hot skillet and stir-fry 2 minutes.
3. Stir chips, beaten eggs and salsa into peppers.
4. Reduce heat to medium-low and stir-fry 1-2 minutes or until eggs are cooked.
5. Sprinkle with shredded cheese and serve.
$3.58/recipe, $0.44/serving
| Meat Alternative | 0.4 |
| Vegetables | 0.2 |
