Huevos Chili Pepperoni Fajitas

Per serving:
¼ cup diced onion
½ cup chili con carne
15-20 slices pepperoni, cut shoestring style
1 large egg
½ cup shredded Colby (or cheddar) cheese
1 large wheat tortilla
2 leaves romaine lettuce, sliced lengthways

Heat a tablespoon of bacon grease (or butter & oil) in a small frying pan. When it’s melted, toss in the diced onion. As soon as they start to cook, add the shoestring pepperoni shreds. Fry the mix until the onions are cooked, but not brown, about 5 minutes.

Add the chili, fry, stirring, until the chili is heated through and the onions and pepperoni are mixed throughout the chili, about 5 minutes. Crack the egg into the middle of the chili and immediately break the yolk and scramble slightly into the chili.

Begin heating the large tortilla in a large frying pan or griddle. When the bottom of the egg is cooked, scramble some more. Repeat until the egg is cooked through.

Cover half of the tortilla with half of the shredded cheese. Scoop the whole mixture onto the cheese-covered half of the tortilla. Lay the shredded lettuce on top of the chili mixture and cover with the other half of the shredded cheese. Fold the tortilla over and cook on both sides until cheese is melted and both sides are browned.

Serve immediately. Top with sour cream and salsa if desired.