1 Tablespoon mild green chile (roasted and peeled and chopped)
2 teaspoons fresh cilantro - finely chopped
salt and pepper - to taste
In a large skillet, melt the butter over medium-high heat.
Cut the corn tortillas into thin strips. Add to skillet and fry until pieces start to brown. Remove pieces from skillet and set on stacked paper towels to remove excess grease.
Drain butter from skillet leaving only a small amount to coat the bottom of the pan. Return skillet to heat. Add tomato pieces, onion pieces and chopped pepper to the skillet. Saute about two minutes until onions are transparent.
Add tortilla pieces back to the skillet, followed by the beaten eggs. Add salt and pepper if desired. Cook until eggs start to set, then stir and scramble until eggs are completely set.
Remove skillet from heat. Sprinkle cheese evenly over the eggs. Cover and set until cheese is melted.
Garnish with cilantro and serve warm.
A spicy traditional Mexican dish. For a milder version, use regular Jack cheese and only two teaspoons of chopped chiles.
Mr Breakfast would like to thank chinho for this recipe.
