Name: Eleven City Diner's Mexican Scramble
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 1 serving
Ingredients: 1 plum tomato, diced; 1 teaspoon minced yellow onion; 1/2 teaspoon chopped fresh cilantro; 1/2 jalapeno, seeds and membranes removed, finely diced; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil, divided; 2 (6-inch) corn tortillas; 1 (2-ounce) link smoked chorizo, chopped; 2 scallions, chopped; 3 large eggs, lightly beaten; 1 ounce Monterey Jack cheese, coarsely grated; Kosher salt and freshly ground black pepper

Directions

For the salsa:
In a small bowl, combine the tomatoes, onions, cilantro and jalapeno. Stir together, season with salt and pepper and set aside.
For the scramble:
In a medium nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the tortillas and cook until golden, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Add the remaining 1 tablespoon oil to the skillet with the chorizo. Cook until the chorizo begins to sizzle, about 2 minutes. Add the scallions and cook 2 minutes. Stir in the eggs with a spatula until the eggs begin to set, about 1 minute. Add the cheese and season with salt and pepper. Cook, stirring constantly, until the eggs are set, 30 seconds to 1 minute.
Serve the scramble on top of the fried tortilla and scatter salsa over top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Eleven City Diner's Mexican Scramble

Ingredients

Salsa:

Scramble:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us