• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 8 eggs
  • 3 tablespoons unsalted butter
  • 3 tablespoons vegetable oil
  • 4 corn tortillas, sliced into ½-inch strips, then cut into 2-inch rectangles
  • ½ cup chopped red bell pepper
  • 1 4-ounce can green chiles, drained
  • ½ cup chopped Vidalia or sweet onion
  • Kosher salt and freshly ground black pepper
  • 2 Roma tomatoes, seeded and chopped
  • ½ cup shredded pepper Jack cheese


  • 1. Whisk the eggs. In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.
  • 2. Cook the tortilla strips. Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts and the oil begins to swirl, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
  • 3. Add the vegetables. When the tortillas are crisp, add the bell pepper, chiles, and onion. Season with a pinch of salt and a few grinds of black pepper. Cook until the peppers and onion are tender, about 5 minutes.
  • 4. Add the eggs and serve. Add the eggs to the pan and reduce the heat to medium-low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat and add the tomatoes for a final stir. Serve topped with cheese.

Categories: Mexican 

Author Credit: Sunny Anderson

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