Texas Chicken and Fries

Ingredients:

• 4 boneless chicken breasts
• Chili powder
• Garlic powder
• Ground black pepper
• 4 potatoes, diced
• 110 g butter, divided
• 6 green bell peppers, chopped
• 2 red bell peppers, chopped
• 4 onions, chopped
• Oil for deep frying + extra for frying eggs
• 16 small corn tortillas (15 cm)
• 1 cup flour
• 3 cups of milk
• 1 chopped habanero pepper (optional)
• 4 cups of grated cheese, any
• 8 eggs
• Cajun seasoning (recommended: Tony Chachere's), to taste
• Avocado slices for serving
• Tomato slices for serving

Preparation:

1. Preheat oven to 350°F (175°C). Sprinkle the chicken with garlic powder, chili powder, and black pepper. Place in a baking dish and cover with foil. Bake until cooked through, about 45 minutes. Transfer to a cutting board and finely chop.
2. In a medium skillet, add the potatoes and 55g of butter and fry until soft. Remove the potatoes and set aside. Add the green bell pepper and onion and fry until slightly softened.
3. Heat oil in a deep fryer and fry the tortillas until crisp. Transfer to paper towels to drain excess oil.
4. Place the flour in a large saucepan and add the remaining 55g of butter. Cook the flour for 5 minutes, stirring constantly. Slowly pour in the milk and cook until the mixture thickens slightly. Add the chopped habenero pepper. Add the grated cheese and cook until the cheese sauce is smooth.
5. Grease a large frying pan with oil and add the eggs. Fry the eggs sunny side up.
6. In a large saucepan, add the potatoes, sweet pepper mixture, and shredded chicken. Sprinkle with Cajun seasoningStir the potato mixture over low heat until heated through.
7. Place 4 tortillas on a plate in stacks of 2. Spoon some of the chicken mixture over both stacks.
8. Top each stack with an omelet and drizzle with cheese sauce. Repeat with the remaining tortillas, eggs, and sauce. Top each serving with sliced ​​avocado and tomato. Serve immediately.