1 medium onion
1 red bell pepper
1 green bell pepper
1 to 2 jalapenos
10 to 12 large eggs
1/4 cup half and half
salt and pepper to taste
4 corn tortillas
canola oil for frying
1 tbsp. olive oil
1 tbsp. butter
2 cups grated mexican cotija, monterey jack or pepper jack cheese
1/4 to 1/2 cup chopped cilantro, depending on your taste
1/4 cup sour cream
orange slices for garnish
1Chop the onion, bell peppers and tomatoes; roughly. Finely dice a fresh jalapeno, removing white membranes and seeds. Be sure to wear rubber gloves or plastic bags on your hands.
In a bowl, lightly beat the eggs and half and half. Lightly season with salt and pepper.
In a small skillet, fry the corn tortillas in canola oil til just barely crisp. Don’t overbrown. Just fry them til they’re no longer floppy. Drain fried tortillas on a paper towels then put on a cutting board. With a sharp knife, cut tortillas into strips.
2Turn them in the other direction and cut into large squares. Set aside.
In a skillet over medium high heat, cook onion and bell peppers in olive oil and butter til they develop a little color. You want them to have some brown and black color but not be soggy or soft.
3Throw in the tomatoes to the skillet and cook for 1 minute, then throw in the tortilla chips and jalapenos. Stir mixture and reduce heat to low.
4When skillet has cooled slightly, pour in the egg mixture. With a spatula, very gently fold mixture together allowing the eggs to cook slowly. Don’t stir the mixture, but just turn it lightly.
When eggs are cooked, throw in cheese and plenty of chopped cilantro. Taste to check the seasoning, add more salt and pepper or cheese if needed. Top with a dollop of sour cream and serve on a plate with orange slices or other fresh fruit.
About this Recipe
Course/Dish: Breakfast Casseroles