Recipe for cooking tex-mex scrambled eggs
Recipes from the Southwest US :: Southwestern Breakfasts
Serves 8. 4 tsp. canola (or other vegetable) oil
1 jalapeno chile, seeded and chopped
6 small corn tortillas, cut into thin strips
1 dozen eggs
1/2 c. chopped onion
2 c. salsa
1/2 c. sour cream
4 chopped green onions Heat oil in a large nonstick skillet. Cook tortilla strips and chopped onion in oil for about 5 mins., stirring frequently until tortillas are crisp. Mix eggs and chile; pour over tortilla mixture. Reduce heat to med. 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 mins. or until eggs are set but moist. Top each serving with salsa, sour cream and green onions. Yields 8 servings.
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