Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Butter |
2 \N | Eggs, beaten |
2 ounces | Carne asada, shredded |
½ cup | Onion, minced |
1 \N | Chile poblano, cut in long thin strips |
½ \N | To 1 chile jalapeĀ¤o, minced (to taste; optional) |
Melt the butter in a small skillet or omelet pan. Saut the onion until transparent, then add the carne asada and cook for a couple of minutes. Add the poblano strips and continue to saut until the strips begin to soften. Pour in the eggs and fold in the jalape¤o, and treat thereafter like scrambled eggs. Serve with salsa picante.