Mexican Scrambled Eggs - MSNewsNow.com - Jackson, MS

Mexican Scrambled Eggs

• 1/2 stick of unsalted butter
• 3/4 cup of finely diced onion
• 3/4 cup of diced bell peppers
• 4 (6-inch) flour tortillas cut into long, narrow strips
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 large eggs, beaten
• 1-1/2 cups shredded Pepper Jack Cheese
• 1/2 cup of Chipotle Sour Cream (recipe follows)
• 1/2 cup of salsa
• 1/2 cup of thinly sliced green onions

Place a large nonstick sauté pan over medium-high heat for a few minutes. Add the butter, onions, and peppers and sauté for about 2 minutes or until softened. Add the tortillas and continue to cook until they start to brown and the onions caramelize. Season with salt and pepper. Pour the beaten eggs into the onion-tortilla mixture and cook, stirring occasionally with a rubber spatula until the eggs are almost fully cooked. Add the cheese and stir to combine and finish cooking the eggs. Divide the eggs among serving plates and top with a dollop of sour cream, salsa, and green onions.

Questions? Email Julie Levanway.@