About the Recipe
Ingredients
2 tbsp canola oil
4 corn tortillas, cut into 1/2-inch strips
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
12 eggs, scrambled
2 tsp chilli powder
1 tsp salt
1 cup Monterey jack cheese
¼ cup cilantro minced, plus more for garnish
cotija for serving
pico for serving
avocado for serving
Preparation
Step 1:
Heat two tablespoons of oil and one tablespoon of butter in a skillet set to medium-high.
Step 2:
Add freshly-cut strips of corn tortillas and a pinch of salt and cook until just crispy (about 5-7 minutes).
Step 3 :
Add onion and bell pepper to the skillet and saute until tender. Add the garlic and stir for 30 seconds, then turn the heat down to low.
Step 4 :
Whip eggs in a bowl with chili powder and salt, then add to the pan.
Step 5 :
When the eggs are almost cooked through, add the Monterey cheese, cilantro and tortilla strips to the mix.
Step 6 :
Toss a few times until eggs are cooked through.
Step 7 :
Garnish, eat, enjoy!