A relatively long cooking process over strong
heat–plus the addition of just a few choice
seasonings–will transform green chiles and tortilla strips
into an intense backdrop for scrambled eggs. My favorite garnish
for this is a scattering of variously colored cherry tomatoes,
which make it look every bit as compelling as it smells.
- Different chile powders have quite
a range of flavor and heat. I use a very strong New Mexico chile
powder; therefore I add only a little. You can adjust the amount of
the chile powder to taste, depending on the type you are
- By "minced green chiles" I mean
any combination of anaheims, poblanos, and jalapeños--all of
which have a range of heat. For a milder flavor, remove and discard
the seeds. (Wash your hands after handling these or any other hot
peppers.) You can also substitute canned green chiles.
2 corn tortillas
1 1/2 tablespoons olive oil
1 heaping cup minced onion
1 cup minced green chiles
1/2 teaspoon pure ground chile powder
1/4 teaspoon salt
2 teaspoons minced garlic
1 cup cooked pinto beans (optional)
6 large eggs
Cherry tomatoes (cut in half, unless tiny)
Grated jack cheese
Salsa (any kind)
- Cut the tortillas into small, thin
strips about 1/2 inch wide with a knife or scissors, and set
- Place a 10-inch skillet or sauté pan over medium heat.
After several minutes, add 1 tablespoon of the olive oil, wait
about 10 seconds, then swirl to coat the pan. Turn the heat up to
medium-high, add the onions, and sauté for 5 minutes.
- Stir in the chiles, chile powder, and salt, and sauté for
another 5 minutes, keeping the heat at medium-high.
- Add a little more olive oil (about 1 1/2 teaspoons), plus the
garlic and tortilla strips. Cook and stir over medium-high heat for
another 10 minutes, or until the vegetables are very tender and the
tortillas turn a deep golden brown. Gently stir in the beans, if
desired. Keep the pan hot.
- Break the eggs into a bowl and beat until smooth. Pour them
into the hot pan, and scramble them into the vegetable-tortilla
mixture. This will go quite quickly. Remove the pan from the heat
when the eggs are mostly set but still moist. (They will continue
cooking from their own heat, and we want to prevent them from
- Serve hot, topped with cherry tomatoes, a light sprinkling of
grated cheese, if desired, and/or additional toppings of your