Mexican Scrambled Eggs
Try this Mexican Scrambled Eggs recipe, or contribute your own. "Corn" and "August" are two of the tags cooks chose for Mexican Scrambled Eggs."This was yummy and very easy to make! The directions were very clear which I always appreciate. Could use a bit more flavor though. " - Lachupacabra85
Yield: 1 Ready in 1 hours
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Mexican Scrambled Eggs Preparation
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 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.
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