Recipe ingredients
- 4 tsp. vegetable oil
- 1 jalapeno chile, seeded and chopped
- 6 small corn tortillas, cut into thin strips
- 1 doz. eggs
- 1/2 C. chopped onion
- 2 C. salsa
- 1/2 C. sour cream
- 4 chopped green onions
Recipe method
- Heat oil in a large nonstick skillet.
- Cook tortilla strips and chopped onion in oil for about 5 minutes, stirring frequently until tortillas are crisp.
- Mix eggs and chile. Pour over tortilla mixture. Reduce heat to medium.
- As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that the thin, uncooked portions can flow to bottom. Do not stir.
- Cook 4-5 minutes or until eggs are set but moist.
- Top each serving with salsa, sour cream and green onions.
Other tex mex recipes:
Texas scrambled eggs recipe
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