1/4 cup milk
1 tbsp oil
2 cups corn tortilla chips or chopped corn tortillas
1 bunch green onions (green and white parts) or 1/2 onion, diced
2 jalapenos, diced (can be de-seeded, depending on how spicy you like your food)
2 oz melting cheese, shredded (i.e. Cheddar, Colby, or Jack)
1 cup fresh salsa
1 cup fresh cilantro, chopped
Salt and pepper
1. In a mixing bowl combine eggs and milk, beat lightly with a fork.
2. Heat oil in a heavy skillet over medium heat.
3. Fry tortillas in oil until crisp and starting to brown. Add onions and jalapenos. Saute until soft. Sprinkle with salt and pepper.
4. Pour egg mixture into the pan with tortillas and sprinkle with salt and pepper.
5. Stir eggs gently until soft-set. Sprinkle with cheese and stir to combine.
6. Make a well in the center of the skillet and add salsa.
7. Allow salsa to warm up in the center of the skillet for a minute before gently stirring in the egg mixture.
8. Taste, and season with salt and pepper to your liking. Turn off the heat and stir in fresh cilantro.
9. Serve immediately.
Source: Chaos in the Kitchen
- I didn't have any fresh salsa or ingredients to make fresh salsa in my apartment, so I used a generic salsa that I had in the fridge, and it was good, but not quite as good as I imagine it would be with fresh salsa. Next time I make this I will definitely be making fresh salsa to stir in! I imagine that red and green salsa would be equally delicious, but I'm leaning toward Tomatillo salsa for my next batch.
- When crisping up the corn tortillas I actually ended up adding a little more oil than it called for, as the tortillas began sticking a bit. I'm not sure whether this was due to the size of the skillet that I used (12.5 inch), but in any case, I wouldn't worry if you need to add a little more oil. Even though mine stuck a bit, they didn't end up burning.