Creamy Jalapeno Eggs
From chefmeow 15 years ago
- 15 minutes to make
- Serves 4
PEPPERY SCRAMBLED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Grand Prairie, Texas in 2006.
Ingredients
- 4 teaspoons vegetable oil shopping list
- 1 jalapeno pepper seeded and chopped shopping list
- 6 small corn tortillas cut into thin strips shopping list
- 1 dozen eggs shopping list
- 1/2 cup chopped onion shopping list
- 2 cups salsa shopping list
- 1/2 cup sour cream shopping list
- 4 chopped green onions shopping list
- Heat oil in a large nonstick skillet. shopping list
How to make it
- Cook tortilla strips and chopped onion in oil for about 5 minutes stirring frequently until tortillas are crisp.
- Mix eggs and jalapeno and pour over tortilla mixture.
- Reduce heat to medium.
- As mixture begins to set at bottom and sides gently lift cooked portions with spatula so that the thin uncooked portions can flow to bottom.
- Do not stir.
- Cook 5 minutes then top each serving with salsa, sour cream and green onions.
People Who Like This Dish 1
- notyourmomma South St. Petersburg, FL
- tilgidh Blackshear, GA
- bluewaterandsand GAFFNEY, SC
- chefmeow Garland, TX
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The Rating
Reviewed by 3 people-
I been eating peppers in my eggs a lot because we are getting so many from the garden. This sounds delicious and I'm trying it in the morning.
bluewaterandsand
in GAFFNEY loved it
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I am a pepper fan and grow my own peppers and make my own sauce.
I have to tell you that I made this recipe this morning from breakfast. I LOVE IT! I garnished it with my own Habanero Relish.
Thank you thank you thank you!
tilgidh
in Blackshear loved it
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