Green Chile Tortilla Scramble

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* Exported from MasterCook Mac *

 

Green Chile Tortilla Scramble

 

Recipe By : Mollie Katzen, Sunlight Cafe

Serving Size : 6 Preparation Time :0:00

Categories : breakfast and brunch

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 corn tortillas

1 1/2 tablespoons olive oil

1 cup minced onion

1 cup minced green chiles -- (see note)

1/2 teaspoon pure ground chili powder

1/4 teaspoon salt

2 teaspoons minced garlic

1 cup cooked pinto beans -- (optional)

6 large eggs

OPTIONAL TOPPINGS:

cherry tomatoes

grated Jack cheese

guacamole -- or

salsa

 

This recipe takes 25 minutes to prepare and serves 6.

 

Cut the tortillas into small, thin strips about 1/2-inch wide with a

knife or scissors, and set aside.

 

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.

 

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 gold brown.

Gently stir in the beans, if desired.

 

Keep the pan hot.

 

Break the eggs into a bowl and beat until smooth. Pour them into the

hot pan, and scramble them into the vegetable-tortilla mixture.

 

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.

 

Note: You may use any combination of Anaheim, poblanos and jalapenos,

or substitute canned green chiles. Adjust the amount of chili powder to

taste.

 

Source: Mollie Katzen, Sunlight Cafe

Denver Post, Wednesday, March 12, 2003

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 134 Calories; 9g Fat (58%

calories from fat); 7g Protein; 7g Carbohydrate; 216mg Cholesterol;

166mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 1 Fat

 

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