| ||||
| 4 | | | large eggs | |
| 1 | Tablespoon | water | ||
| 2 | Tablespoons | chunky salsa | ||
| 1 | Tablespoon | butter | ||
| 1 | Tablespoon | olive oil | ||
| 3 | corn tortillas, torn | |||
| 1/2 | Cup | onion, finely chopped | ||
| 2 | Tablespoons | green chiles, chopped | ||
| 1 | tomato, seeded and chopped | |||
| 2 | Tablespoon | fresh cilantro, chopped | ||
| 2/3 | Cup | Monterey jack cheese, shredded | ||
| Crema Mexicana or sour cream (optional) | ||||
 | ||
| In a small bowl, lightly beat together
the eggs, water and salsa and set aside. Warm the butter and olive oil
in a heavy skillet. Add the tortilla pieces and saute until softened.
Add the onion and saute until translucent. Stir in the chopped green
chiles. Pour the egg mixture into the skillet and scramble until eggs
are done. Remove the skillet from heat and sprinkle the chopped
tomato, cilantro and cheese into the eggs and stir well. Serve with warm flour tortillas. Garnish with additional salsa, crema Mexicana or sour cream as desired. Makes 4 servings. |
