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Categories:
tomatoes peppers jalapeno chile eggs water salt olive oil onion tortilla chips Cheddar cheese cilantro tortilla chips
Viewed: 53 - Published at: 8 years agoIngredients
- 2 ripe plum tomatoes
- 2 poblano peppers (fresh)
- 1 jalapeno chile (fresh)
- 9 eggs
- 3 tablespoons water, milk or 3 tablespoons heavy cream
- 12 teaspoon salt
- 1 tablespoon olive oil
- 1 small onion, slivered
- 30 tortilla chips, broken into bite-size pieces
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons cilantro, minced
- extra whole tortilla chips, diced tomato, grated cheese, cilantro sprigs and sour cream, for garnish
Method
- Preheat broiler.
- Place tomatoes, poblanos and jalapeno on a baking sheet.
- Broil until browned all over and blackened in spots.
- Place poblanos and jalapeno in a plastic bag to steam as they cool.
- When cool enough to handle, chop tomatoes and their charred skin.
- Peel poblanos and jalapeno.
- Slice chiles open and remove seeds and veins.
- Slice poblanos into thin strips; mince jalapeno.
- Combine eggs, water and salt; whisk.
- Heat oil in a large skillet over medium heat.
- Add onion; saute until tender.
- Stir in tomatoes, chiles and their juices.
- Cook until thoroughly heated and liquid evaporates.
- Pour in egg mixture, stirring from the bottom.
- When eggs are nearly done, add chips.
- Stir and cook until done.
- Remove from heat and stir in cheese and cilantro.
- Serve with warm flour tortillas and garnishes.
