INGREDIENTS

INSTRUCTIONS

In a frying pan heat a little bit of olive oil. When warm, saute a
little onion and when almost translucent, add a clove of
garlic,chopped. Then add a few generous dollops of refried beans
around the perimeter of the pan. Between the bean portions pour a
little salsa (I used La Victoria's Salsa Casera because it keeps well
in the 110+ air temperatures in SW Texas) Then,crack open and add 2-3
eggs,spacing them on top of salsa and between beans. Grate some Jack
or similar cheese over everything and top with tortilla chips.  Lightly
cover the pan and cook until the cheese melts and the eggs  are cooked
through. Add chilis to taste, if necessary.  I also make an Italian
version using spaghetti sauce instead of salsa  and Parmesan for the
cheese. I leave off the tortilla chips.  These make pretty good
filling, one pan meals when you're camping out  and cook in minimum
time. Everythings from cans or tupperware  containers, so that packing
it isn't a hassle. I have a special egg  holder that I use and I tend
to use them early on the trips due to  the heat.  CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 2684
Calories From Fat: 1203
Total Fat: 136.5g
Cholesterol: 335.7mg
Sodium: 8337.1mg
Potassium: 3602.8mg
Carbohydrates: 258g
Fiber: 44.5g
Sugar: 25.9g
Protein: 121.5g