Green Chile Frittata

3 c Yellow Corn Tortilla Chips coarsley crushed
1 1/2 c Salsa Verde (Green Salsa)
1/2 Lime
12 Eggs
3/4 Milk
1 c Shredded Colby & Monterey Jack Cheese Blend
2 T snipped Fresh Cilantro
1 medium Onion chopped
1 large Poblano or Green Bell Pepper, seeded and diced
1 small Garlic clove, pressed
1 c Diced Cooked Chicken
1 Plum Tomato, Sliced
Additional cilantro, salsa and sour cream if desired

Preheat ove to 350.  In medium bowl, combing crushed chips and salsa.  Juice lime half into bowl; mix wll and set aside.

In large bowl, combine eggs, milk, 3/4 cup of the cheese and cilantro; whisk until well blended.  Add tortilla chip mixture to egg mixture; mix well.

Heat large skillett over medium high heat until hot.  Spray skillet with nonstick cooking spray.  Add onion, poblano pepper and garlic.  Cook and stir 2-3 minutes or until crisp-tender.  Add chicken; stir well.  Pour egg mixture carefully over ingredients in skillet (DO NOT STIR).  Place in oven; bake 22-25 minutes or until egg mixture is set in center.  Carefully remove from oven.

Arrange tomato slices in a circular pattern over top of frittata.  Sprinkle with remaining cheese.  Let stand 5 minutes or until cheese is melted.  Garnish with additional smipped cilantro if desired.  Cut into wedges and serve with additional salsa and/or sour cream.