INGREDIENTS
18
corn tostadas
16 ozs
enchilada sauce
15 ozs
refried beans
2 cups
colby jack cheese
1 cup
queso blanco
1 1/2 tsp
olive oil
6 larges
eggs
1/2 tsp
kosher salt
1/4 tsp
pepper
1 1/2 cups
avocado
1/2 cup
cream
1/4 cup
cilantro leaves
1 1/2 tsps
jalapeño chile