| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Mexican |
Beef, Cheese/eggs, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
|
Eggs, beaten |
| 2 |
oz |
Carne asada, shredded |
| 1/2 |
c |
Onion, minced |
| 1 |
|
Chile poblano, cut in long thin strips |
| 1/2 |
|
To 1 chile jalape¤o, minced (to taste; optional) |
INSTRUCTIONS
Melt the butter in a small skillet or omelet pan. Saut. the onion until
transparent, then add the carne asada and cook for a couple of minutes. Add
the poblano strips and continue to saut. until the strips begin to soften.
Pour in the eggs and fold in the jalape¤o, and treat thereafter like
scrambled eggs. Serve with salsa picante.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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