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.

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