Mexican Scrambled Eggs
South-of-the-border style scrambled eggs with Monterey Jack cheese.
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.