• Preheat your broiler to high. Use a non stick baking sheet or line a baking sheet with parchment paper. Place the green chilis on the baking sheet and broil for 6-8 minutes until they start to blister. Rotate the chilis using tongs and broil for another 6 minutes until they are blisters all over.
• Transfer the peppers to a heatproof bowl and cover with a plate. Let them steam for 10-15 minutes for easy peeling.Once cooled, peel the skin and, discard the seeds, ribs, and stems. Slice the peppers into strips.

Sweet Potatoes

• While the peppers are resting, preheat the oven to 400°F/220°C.Dice the sweet potatoes, add them to a large mixing bowl.

  Toss them with cumin, paprika, oregano, olive oil, kosher salt and black pepper until well coated. Spread the potatoes evenly on the pan and roast for 20-25 minutes, or until golden and crispy.

Eggs

• Cook eggs to your liking: fry, poach or scramble.

Cheese Tortillas

• Warm the pan over low-medium heat, add a handful of finely grated cotija cheese directly on to the pan. Once the cheese starts to melt place a tortilla and gently press the down so the cheese sticks to the tortilla cook for a few seconds or until the cheese starts to brown.

  Using a spatula go under the cheese and carefully flip the tortilla+cheese. Cook/warm on the other side.

  Cook all the tortilla with the cheese and keep warm.

Assemble

• Place a few strips of toasted pepper into each cheesy warm tortilla.

  Add a portion of the roasted sweet potatoes on top with cooked eggs of your choice.

  Top with optional ingredients like avocado slices, sour cream, fresh cilantro, chopped pico, squeeze of lime or as desired.