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
- Whisk eggs, salt and pepper
in large bowl until well blended.
- 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.
- 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.
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