Mexican Egg and Tortilla Chip Scramble

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: SERVES: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.
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