Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1- tablespoon canola oil
  • ½ green pepper (diced)
  • ½ red sweet pepper (diced)
  • 1 sweet yellow onion (minced)
  • 1- jalapeno (seeds & white membranes removed, minced)
  • 8 eggs (slightly beaten)
  • ¼ cup milk or cream
  • ½ teaspoon freshly ground black pepper
  • 3-4 slices good ham (thin-sliced and cut into strips)
  • 1- cup quartered sweet cherry tomatoes
  • ¼ cup fresh cilantro (chopped, divided into two 2 tablespoon portions)
  • 2 cups slightly crushed Tostitos or white corn chips (divided into ¾ cup and 1¼ cup portions)
  • 2 ounces Velveeta (cubed)
  • 1½ cup Mexican cheese blend (shredded, divided into 1 cup and ½ cup portions)
  • ½ cup Cojita Cheese (crumbled, divided into two ¼ cup portions)

Instruction

  • Heat butter and oil in a large non-stick skillet over medium-low heat. Add diced green pepper, red pepper, onion and jalapeno. Sauté until onions are soft and translucent.
  • Turn heat to low and add eggs, milk and black pepper then stir until eggs start to set.
  • Add ham, tomatoes, cilantro and ¾ cup crushed Tostitos and continue to stir until eggs are almost set.
  • Remove from heat.
  • Add Velveeta, shredded cheese and ¼ cup crumbled Cotija cheese and stir until cheese melts.
  • The eggs should be perfect as this point, but if you want firmer eggs, let them sit for a few minutes, then stir.