 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
One more from the Pioneer Woman Cooks! Ingredients:
1 medium onion |
1 red bell pepper |
1 green bell pepper |
4 tomatoes |
2 jalapenos |
10 eggs |
1/4 cup half-and-half |
salt and pepper, to taste |
4 corn tortillas |
canola oil, for frying |
1 tablespoon olive oil |
1 tablespoon butter |
2 cups monterey jack cheese, shredded |
1/3 cup cilantro |
1/4 cup sour cream |
Directions:
1. Roughly chop onion, peppers, and tomatoes.
2. Finely dice jalapenos (seeds removed).
3. Lightly beat eggs and half-and-half and season with salt and pepper.
4. Fry tortillas in canola oil until just barely crisp (don't overbrown), and drain on a paper towel.
5. Cut tortillas into small squares and set aside.
6. Cook onion and peppers in olive oil and butter in skillet over med-high heat until they develop color (some brown and black spots, but not soft).
7. Add tomatoes to skillet and cook 1 minute.
8. Add tortilla squares and jalapenos, stir mixture and reduce heat to low.
9. When skillet is cooled slightly, pour in egg mixture.
10. Fold mixture together gently with a spatula allowing eggs to cook slowly.
11. When eggs are cooked, add cheese and cilantro.
12. Add more salt and pepper, or cheese as needed.
13. Top with dollop of sour cream.
|
|