| 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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