Yummy, south-of-the-border style scrambled eggs with Monterey Jack cheese.

Mexican Scrambled Eggs

12 large eggs

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup vegetable oil

4 corn tortillas, cut into 2 x 1/4-inch strips

1/4 cup chopped green onions

1 jalapeño chili, seeded and minced

1 cup shredded Monterey Jack cheese

2 large tomatoes, seeded and chopped

1/3 cup chopped fresh cilantro

1. Whisk eggs, salt and pepper in large bowl until well blended.
2. Heat oil in large nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels.
3. Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately.

Makes 6 servings.