Sally's Recipe of the Week

Sally's Recipe of the Week

Sally invites you into her kitchen while she cooks up delicious recipes!Full Bio


Egg Tortilla Scramble

Egg Tortilla Scramble

Serves 4 to 6

Here is what you need:

8 eggs
1 cup shredded cheddar cheese

3 cups tortilla chips, lightly crushed

1 poblano pepper, seeded and chopped ( can substitute bell pepper, not a green one, but poblano is not spicy, I also added some red bell pepper)

1 green or red jalapeno, seeded and chopped (if you can't take heat sub a little more bell pepper)

1 ear of corn, cut the kernels off the cob

1 bunch of scallions, sliced

¼ cup fresh cilantro, roughly chopped, more for serving

2 TBS unsalted butter

Salt and pepper

For serving pick what you like: diced avocado, sour cream, cilantro, salsa, pico de gallo.

Here is what you need to do:

In a medium cast iron skillet, melt the butter. Heat should be medium high. Add in the poblano, jalapeno and scallions and cook until slightly softened. That should take about 2 to 3 minutes. Add in the corn and season with a little salt and pepper, stir occasionally.

In a large bowl whisk the eggs alone with ¼ cup of milk. Add in a pinch of salt and pepper. Pour the eggs into the skillet and using a rubber spatula constantly fold the eggs over until softly scrambled. Add the cheese, the tortillas and the cilantro. Keep folding over for 1 to 2 minutes until eggs are set, don’t overcook. Top with toppings of your choice.

Let’s Eat!!

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