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1
Preheat the oven to 350 degrees F.
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2
Season the chicken with garlic powder, chili powder, and black pepper.
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3
Put into a roasting pan and cover with foil.
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4
Roast the chicken until cooked through, about 45 minutes.
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5
Remove to a cutting board and chop.
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6
Add the potatoes and 1/2 stick of butter to a medium skillet and saute until tender.
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7
Remove from the pan and set aside.
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8
Add the green bell peppers and onions to the pan and saute until soft but not mushy!
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9
Heat a deep-fryer with oil and fry the tortillas until crispy.
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10
Transfer the tortillas to paper towels to drain.
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11
In a large saucepan add the flour and the remaining 1/2 stick of butter and cook the flour for 5 minutes, stirring constantly.
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12
Slowly add the milk and cook until slightly thick.
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13
Add the chopped red bell peppers and the habenero.
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14
Stir in the grated cheese and cook until melted.
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15
Coat a large fry pan with oil and add the eggs.
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16
Cook the eggs sunny side up.
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17
In a large pot over low heat, add the potatoes, bell pepper mixture and the chopped chicken.
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18
Season with Tony Chachere's seasoning, to taste.
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19
Stir the potato mixture until heated through.
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20
Put 4 tortillas on a plate in stacks of 2.
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21
Spoon some of the chicken mixture on top of both stacks.
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22
Top each stack with 1 sunny side up egg and drizzle with the cheese sauce, to taste.
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23
Repeat the process with the remaining tortillas, eggs and cheese.
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24
Garnish each plate with avocado and tomato slices.
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25
Serve immediately.
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26
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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27
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
