1 bell pepper, cut into 1/2-inch rings, seeds removed, top reserved
2 teaspoons canola oil, divided
1 egg
Salt and pepper, to taste
1 English muffin, split
3 tablespoons Mexican cheese blend
Smoked paprika, to taste
1 tomato, sliced

2 avocado
1/4 cup apple cider vinegar
2 lemons, juiced
2 teaspoons cayenne pepper
1 teaspoon garlic powder
Salt and pepper, to taste

1 large flour tortilla
Canola oil
3 strips bacon
1 link Mexican chorizo, split in half lengthwise
2 eggs
1/2 cup shredded Mexican cheese blend
Salsa (recipe below), to serve
Sour cream, to serve
Cilantro, to serve

1 cup Roma tomatoes, diced
1/2 habanero, seeds removed, finely diced
¼ cup red onion, diced
¼ cup cilantro, chopped
2 limes, juiced
1 avocado, diced
Salt and pepper, to taste

Steps

Salsa

1.Combine tomatoes, habanero, red onion, cilantro, and lime juice in a bowl. Add the avocado and mash with the back of a fork until incorporated. Season with salt and pepper.

Avocado Vinaigrette 

1.Combine all the ingredients in a food processor and pulse until smooth.