| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy | Mexican | August 1995 | 1 | servings |
INGREDIENTS
| 12 | Eggs | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Vegetable oil |
| 4 | Corn tortillas; cut into 2×1/4-inch | |
| ; strips (5-to | ||
| ; 6-inch) | ||
| 1/4 | c | Chopped green onions |
| 1 | tb | Minced seeded jalapeno chili |
| 1 | c | Shredded Monterey Jack cheese |
| 1 | c | Chopped seeded tomatoes |
| 1/3 | c | Chopped fresh cilantro |
INSTRUCTIONS
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.
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