Recipe courtesy of Eleven City Diner
Eleven City Diner's Mexican Scramble
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 960
- Total Fat
- 74
- Saturated Fat
- 20
- Carbohydrates
- 31
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 44
- Cholesterol
- 633
- Sodium
- 1113
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
Ingredients
Salsa:
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
Scramble:
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.