2 eggs, beaten
1 tbsp. green pepper, finely chopped
1 tbsp. green onion (tops also), finely chopped
1/3 c. shredded Cheddar or Jack cheese
1/4 c. chili, heated
2 tsp. salad oil
2 tsp. butter
1 flour tortilla
1 tbsp. sour cream (optional)

For each, in small bowl, beat together eggs, green bell pepper, and green onion; set aside. Have shredded cheese and chili ready (with or without beans).

In a medium sized frying pan, place salad oil and butter over medium heat. When hot, put in the tortilla and cook until puffy, about 1 minute. Turn tortilla over and slowly pour egg mixture over tortilla, tilting pan as you pour to evenly distribute egg and taking care that egg doesn't run over sides of tortilla. Cook just until egg sets but is still moist, about 4 minutes. Sprinkle cheese over egg and fold tortilla in half. Continue cooking for about 30 seconds on each side to melt the cheese. To serve, slice onto plate and spoon hot chili over the top. If desired, top with a dollop of sour cream. One mild green chili may be added with the cheese. Makes one serving.