These simple chalupas are going to be my breakfast in the morning. To my knowledge, they are not authentic Mexican, but I think of them as such. For these I typically just use the Mission low-carb whole wheat tortillas for convenience. You can use either bacon or thin-sliced cured ham. The little bit of jalapeno in these is quite tasty without being too spicy. I’m not a big fan of overly spicy food. Give these a try! Your palate, tummy and family will be happy! Adjust recipe for more than 2 chalupas.
INGREDIENTS:
2 Mission brand whole-wheat Carb-Balance flour tortillas (6″ diameter)
1 T. unsalted butter
2.6 oz. lean cured ham (or bacon pre-fried)
1 green onion, chopped
½ jalapeno, chopped
3 large eggs, beaten in a small bowl
¼ c. shredded Cheddar Cheese
VARIATION: Use bacon or browned breakfast sausage instead of ham. 
DIRECTIONS: Chop the ham small and green onion and have ready. Heat a non-stick skillet over medium-high heat and dry griddle the flour tortillas, slightly toasting both sides until they begin to brown. Remove to an oven-proof serving platter.
In the same skillet, melt half the butter over medium heat and lightly brown the onion, jalapeno, green onion and chopped ham. Saute just until the vegetables start to wilt and remove to a paper plate. Preheat oven to 300º.
Wipe skillet with paper towels. In the same skillet over medium neat, melt the rest of the butter and add the eggs. Scramble to your preference. I like them still moist if a dish is going to go in the oven also.
Set half the eggs evenly on each toasted flour tortilla. Evenly top with half the ham/onion mixture. Top with 2 T. cheese over each. Pop into 300º oven for 5-8 minutes just to melt the cheese. Garnish with a halved cherry tomato if serving to company. Offer some slices fresh jalapeno as well.
NUTRITIONAL INFO: Makes 2 chalupas, each contains:
330 cals, 20g fat, 14.15g carbs, 8.4g fiber, 5.75g NET CARBS, 22.4g protein, 870 mg sodium
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