Mexican Scrambled Eggs

Mexican Scrambled Eggs Ingredients

12 Eggs	; 6-inch)
1 ts Salt	1/4 c Chopped green onions
1/2 ts Pepper	1 tb Minced seeded jalapeno chili
1/4 c Vegetable oil	1 c Shredded Monterey Jack
4 Corn tortillas; cut into	1 c Chopped seeded tomatoes
; strips (5-to	1/3 c Chopped fresh cilantro

Instructions for Mexican Scrambled Eggs

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); 13 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: EggsCuisine: Mexican

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