Title: Mexican Scrambled Eggs
Categories: August 1995
Yield: 1 servings

12 Eggs
1 ts Salt
1/2 ts Pepper
1/4 c Vegetable oil
4 Corn tortillas; cut into
-2x1/4-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

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.