Serves 4

• Nonstick cooking spray
• 1⁄3 cup chopped onion
• 3 cups chopped tomatoes
• 2 jalapeño peppers, stemmed, seeded, and finely chopped
• 2 cloves garlic, finely chopped
• ½ teaspoon dried oregano
• ½ teaspoon salt 8 (6-inch) corn tortillas, each cut into 6 wedges, crisped*
• ½ cup shredded reduced fat Cheddar and Monterey Jack (Mexican blend) or Cotija cheese
• Optional Topping: Chopped fresh cilantro
• 4 eggs, for topping

1. Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes until lightly brown, stirring often.
2. Stir in tomatoes, peppers, garlic, oregano, and salt and cook for a few more minutes.
3. Pour mixture into a blender container, cover with a tight fitting lid, and blend until smooth.
4. Place mixture back into saucepan. Bring to a boil, and then simmer over medium heat for 5 minutes.
5. Add crisp tortillas to saucepan; cook for 2 to 3 minutes more.
6. Sprinkle with cheese then cover and let stand for a minute or so more to melt cheese.
7. Serve immediately, topped with cilantro, if you like.
8. NOTE: Top with eggs for a tasty breakfast/dinner