Step 1

Preheat the oven to 375°F

Step 2

Place the tortilla shells in the oven directly on the rack. As they heat, they will drape over the oven rack and then harden in that shape. Be careful to lay them evenly across the bars to help them stay somewhat flat.

Step 3

Keeping a close eye on the tortilla shells, bake them for about 6 minutes, or until evenly toasted and crisp. Once they begin to brown, they will burn quickly so watch them closely. They also tend to release a lot of steam, so be careful when opening the oven so that the escaping steam does not burn you.

Step 4

In a small bowl, stir the cream cheese until it is soft and creamy.  Add the Tabasco and stir vigorously until the mixture is very smooth and spreadable.

Step 5

When the tortilla shells are finished baking, spray a small nonstick skillet with cooking spray and heat over medium heat. Add the green chiles to the skillet and sautee for about 2 minutes, or until the peppers have softened.

Step 6

While the peppers are cooking, whisk the eggs with the green onion. Pour the eggs into the skillet with the green chiles.

Step 7

Cook the eggs, stirring occasionally until nearly set. Add the tomatoes and cheese and continue to cook until the cheese is melted and the eggs are cooked through.

Step 8

Spread the cream cheese mixture evenly across the four toasted tortilla shells.

Step 9

Divide the scrambled eggs between the tortillas.

Step 10

Top with cilantro and serve.