Mexican Egg and Tortilla Chip Scramble

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
SERVES: 4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 1 poblano chile pepper, seeded and diced
  • 1 bunch scallions, sliced
  • 1 red jalapeno pepper, halved, seeded and thinly sliced
  • 1/2 cup fresh corn kernels
  • Kosher salt
  • 8 large eggs
  • 4 cups tortilla chips, slightly crushed
  • 1 cup shredded cheddar cheese (about 4 ounces)
  • 1/4 cup fresh cilantro, torn, plus more for topping
  • Diced avocado, sour cream and pico de gallo, for topping
Directions
  • Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.

  • Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.

  • Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

  • Photograph by Ryan Dausch


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews