Source: Chef Leo Madrigal, Z Tejas Grill, Phoenix, Arizona - azfamily.com

3 eggs, whipped
2 ounces sausage, cooked and chopped
2 ounces bacon, cooked and chopped
2 ounces salsa fresca
2 ounces potatoes, fried and chopped
2 ounces jack cheese, grated
1 (9-inch) flour tortilla
1 cup sour cream
2 ounces chipotle peppers
2 ounces milk

In a food processor, combine chipotle peppers, sour cream and milk; process until peppers have been finely chopped. Pour mixture through a sieve. Set aside.

Brush a large nonstick skillet with butter or oil. Place skillet over medium heat. Add sausage, bacon and potatoes; heat 30 seconds. Add eggs; cook until almost done. Add salsa fresca; continue cooking until eggs are done.

Butter one side of the flour tortilla. Add egg mixture and jack cheese to tortilla fold over to crisp up. Cook tortilla on each side until crisp.

Serve with sour cream mixture.