Mexican scrambled eggs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Eggs | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Vegetable oil |
| 4 | Corn tortillas; cut into 2x1/4-inch | |
| ; strips (5-to | ||
| ; 6-inch) | ||
| ¼ | cup | Chopped green onions |
| 1 | tablespoon | Minced seeded jalapeno chili |
| 1 | cup | Shredded Monterey Jack cheese |
| 1 | cup | Chopped seeded tomatoes |
| ⅓ | cup | Chopped fresh cilantro |
Directions
Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch 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.
Serves 6.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 1924 Calories (kcal); 144g Total Fat; (67% calories from fat); 100g Protein; 56g Carbohydrate; 2345mg Cholesterol; 3571mg Sodium Food Exchanges: 3 Grain(Starch); 13½ Lean Meat; ½ Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.