|1/4 cup||60 mL) Vegetable oil|
|4||Dempsters’s® Soft Corn Tortillas, cut into ½” (1 cm) strips|
|2 tbsp||(30 mL) Butter|
|1||Medium onion, chopped|
|1||Red pepper, chopped|
|1||Jalapeno pepper, finely chopped (optional)|
|1 cup||(250 mL) Salsa, divided|
|1 cup||(250 mL) Grated Monterey Jack or Havarti cheese|
|Salt and pepper|
|1||Lime, cut into wedges|
|2 tbsp||(30 mL) Chopped fresh cilantro (optional)|
|1||Avocado, sliced (optional)|
HEAT oil over medium-high in a large skillet. Working in batches, add tortilla strips and fry until crisp and golden, about 1 minute per batch. Remove from the pan using a slotted spoon and set aside to drain on a paper towel lined plate. Discard all but 2 tbsp (30 mL) of oil from the skillet.
HEAT remaining oil over medium and add onions, peppers and jalapenos if using. Sauté for 2-3 minutes or until tender. Whisk together eggs and half the salsa. Reduce heat to low and pour the mixture into the skillet. Cook until the eggs have set on the bottom, about 1 minute. Add tortilla strips and gently stir, breaking up the eggs until almost set. Remove from the heat and fold in grated cheese. Season with salt and pepper to taste. Serve with remaining salsa, lime wedges and avocado. Sprinkle with cilantro.
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