Mexican Egg and Tortilla Chip Scramble

By mschweickert

Ingredients

• 2 tablespoons unsalted butter
• 1 poblano chile pepper, seeded and diced
• 1 bunch scallions, sliced
• 1 red jalapeno pepper, halved, seeded and thinly sliced
• 1/2 cup fresh corn kernels
• Kosher salt
• 8 large eggs
• 4 cups tortilla chips, slightly crushed
• 1 cup shredded cheddar cheese (about 4 ounces)
• 1/4 cup fresh cilantro, torn, plus more for topping
• Diced avocado, sour cream and pico de gallo, for topping

Details

Servings 6
Preparation time 20mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the poblano, scallions and jalapeno; cook, stirring occasionally, until slightly softened, 1 to 2 minutes. Add the corn and 3/4 teaspoon salt; cook, stirring occasionally, until the vegetables are soft, about 2 more minutes.

Whisk the eggs with 1/4 cup water and 1/2 teaspoon salt in a large bowl. Add the eggs to the skillet and cook, stirring constantly with a rubber spatula to form large curds, until the eggs are softly scrambled, about 2 minutes. Add the tortilla chips, 3/4 cup cheese and the cilantro to the skillet; cook, stirring, until well combined, 1 to 2 more minutes.

Sprinkle the scramble with the remaining 1/4 cup cheese and top with avocado, sour cream, pico de gallo and more cilantro.

Photograph by Ryan Dausch