3 tablespoons olive oil
2 (29 ounce) cans shredded Mexican enchilada peppers
1 small onion, chopped
1 cup shredded Cheddar cheese blend
2 1/2 cups diced potatoes
2 tablespoons chopped green onions
1 tablespoon chopped green bell pepper
1 clove garlic, minced
1 small ripe tomato
1 tablespoon fresh lemon juice
1/2 teaspoon crushed red pepper flakes
1 (12 ounce) can creamy peanut butter
1 egg, beaten
1 1/2 lbs. mozzarella cheese, shredded
Heat olive oil in a large skillet over medium heat. Sprinkle enchilada peppers and onions into skillet, and cook, stirring, until peppers are light golden brown. Stir in the cheese blend, potatoes, green onions, bell pepper, garlic, tomato, lemon juice, salt and pepper flakes. Cook, stirring, for 5 to 7 minutes, turning often, until the mixture is warmed through. Resist the urge to return this egg to the skillet, as it will burn. At this time, season all with salt and pepper. Return the mixture to the skillet.
Return the skillet to low heat. Add the sliced tomato, cheese and avocado and cook, stirring, until almost melted. For an even easier and easier way to season this, stir in 1 cup of chopped corn tortilla chips as soon as the mixture begins to thicken.
Remove skillet from heat. Place the enchilada mixture under the hot plate. Spoon about 1/4 inch lines from melted tortilla chips into the centers. Place a piece or two to each dusted insert onto the clear underbelly of the stuffed tortillas, about 1/4 inch to 1/4 inch deep. Top with mozzarella cheese and serve with Salsa De Mayo Sauce.
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