Mexican Scrambled Eggs 12 eggs 1 tsp. salt 1/2 teaspoon pepper 1/4 cup vegetable oil 4 5-to 6-inch corn tortillas, cut into 2x1/4-inch strips 1/4 cup chopped green onions 1 Tbsp.minced seeded jalapeño chili 1 cup shredded Monterey Jack cheese 1 cup chopped seeded tomatoes 1/3 cup chopped fresh cilantro Whisk eggs, salt and pepper in large bowl until well blended. Heat oil in 12-inch nonstick skillet over medium-high heat. Working in batches, add tortilla strips; cook just until softened, about 15 seconds per batch. Drain on paper towels. Add green onions and chili to skillet; stir 2 minutes. Reduce heat to medium. Add eggs and tortilla strips to skillet and stir until almost set, about 4 minutes. Add cheese, tomatoes and cilantro. Stir until eggs are set and cheese melts, about 1 minute. Serve immediately. Serves 6.
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