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Green Chile Tortilla Scramble

Source of Recipe


From "Mollie Katzen's Sunlight Cafe"






List of Ingredients



• 2 corn tortillas
  
• 1-1/2 Tbsp olive oil
  
• 1 heaping cup minced onion
  
• 1 cup minced green chiles *
  
• 1/2 tsp pure ground chili powder
  
• 1/4 tsp salt
  
• 2 tsp minced garlic
  
• 1 cup cooked pinto beans (optional)
  
• 6 large eggs
  
• Optional toppings: Cherry tomatoes, grated Jack cheese, guacamole or salsa
  






Instructions



1. Cut the tortillas into small, thin strips about 1/2-inch wide with a knife or scissors, and set aside.
   
   
2. Place a 10-inch skillet or saute pan over medium heat. After several minutes, add 1 tablespoon of the olive oil, wait about 10 seconds, then swirl to coat the pan. Turn the heat up to medium-high, add the onion, and saute for 5 minutes.
   
   
3. Stir in the chiles, chili powder and salt, and saute for another 5 minutes, keeping the heat at medium-high. Add a little more olive oil (about 1-1/2 teaspoons), plus the garlic and tortilla strips. Cook and stir over medium-high heat for another 10 minutes or until the vegetables are very tender and the tortillas turn a deep golden brown. Gently stir in the beans, if desired. Keep the pan hot.
   
   
4. Break the eggs into a bowl and beat until smooth. Pour them into the hot pan, and scramble them into the vegetable-tortilla mixture.
   
   
5. This will go quite quickly. Remove the pan from the heat when the eggs are mostly set but still moist. (They will continue cooking from their own heat, and we want to prevent them from becoming dry.)
   
   Serve hot, topped with cherry tomatoes, a light sprinkling of grated cheese, if desired, and/or additional toppings of your choice.
   
   Serves 6
   
   






Final Comments


* You may use any combination of Anaheim, poblanos and jalapenos, or substitute canned green chiles. Adjust the amount of chili powder to taste.