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10 tortillas (corn or flour)

1⁄3 cup oil

1 large tomato

1 jalapeno pepper

4 eggs

1⁄4 cup sour cream

1 cup shredded Monterey jack cheese


1. Cut tortillas into bite-sized pieces or strips. Peel and chop the tomato. Carefully remove the stem and seeds from the jalapeno and discard. Mince the jalapeno.

2. Heat oil in a medium skillet. Fry tortilla pieces until crisp. Pour off most of the oil, leaving just enough to cook the eggs. Salt the tortillas well.

3. Beat the eggs; mix in the tomato and jalapeno. Add to the skillet of crisp tortillas and scramble together until eggs are done.

4. Serve topped with sour cream and Monterey Jack cheese.

Bon Appetit!

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