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Home Recipes
Dinner

Corn Tortilla and Egg Scramble

With crispy corn tortillas, sautéed onion, chile, and tomato, this Southwestern take on classic scrambled eggs is a winner. Top it with melted cheddar cheese and serve with salsa or hot sauce.

Ingredients :

    3 tablespoons vegetable oil
    6 corn tortillas, torn into small pieces
    ½ white onion, diced small (1 cup)
    1 large poblano chile, seeded and diced small (1 cup)
    1 medium tomato, diced small (1 cup)
    coarse salt and ground pepper
    8 large eggs, lightly beaten
    ½ cup grated cheddar cheese (2 ounces)
    salsa or hot sauce (optional), for serving

Direction :

    In a large nonstick skillet, heat oil over medium-high. Add tortillas and cook, stirring frequently, until golden and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain. Discard 1/3 of the oil from skillet. Add onion and chile and cook until onion is soft, about 5 minutes. Add tomato and cook until it begins to break down, 2 to 3 minutes. Season with salt and pepper.
    Add eggs, tortillas, and cheese and cook, stirring constantly, until eggs are set, about 3 minutes. Serve with salsa or hot sauce if desired.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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