Mexican Style Scrambled Eggs
Prep Time: approx. 20 minutes
6 large eggs, lightly beaten
1 cup baked tortilla chips (2 oz.), broken into 1/2" pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons unsalted butter
1 onion, chopped medium
1 red bell pepper, chopped medium
2 cloves garlic, minced
1 jalapeno chili, stemmed, seeded and chopped fine
2 oz. Monocacy Chipotle, crumbled or broken up (about 1/2 of the round)
Note: if you do not like spicy then use 2 oz. Chevre or Monocacy Silver and only use 1/2 of the jalapeno pepper.
Whisk the following together: eggs, chips, salt and pepper. Melt the butter in a 10" nonstick skillet over med-high heat. Cook onions, red pepper, garlic and jalapeno until softened, about 5 minutes. Add the eggs and cook, glently pushing them from one side of the pan to the other with a spatula for about 2 minutes (until they clump nicely, are shiny and still wet). Quickly fold in the cheese and remove from the heat, as to not overcook.
Serve with your favorite salsa and garnish with fresh cilantro.
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