Ingredients

The following ingredients have 6 Servings
  • 2 tbsp canola oil
  • 4 corn tortillas, cut into 1/2-inch strips
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 12 eggs, scrambled
  • 2 tsp chilli powder
  • 1 tsp salt
  • 1 cup Monterey jack cheese
  • ¼ cup cilantro minced, plus more for garnish
  • cotija for serving
  • pico for serving
  • avocado for serving

Instruction

  • Heat the canola oil in a skillet over medium-high heat
  • When the oil is hot add the tortilla strips and fry until crispy, stirring regularly, about 5 minutes
  • Set crispy tortilla strips aside onto a paper towel lined plate.Add the onion and bell pepper to the same pan
  • Sauté until softened
  • Add the garlic and sauté for 1 minute longer
  • Turn the heat down to medium
  • Beat the eggs with the chili powder and salt
  • If you need to, add a bit more oil at this point to avoid the eggs sticking to the pan
  • Once the extra bit of oil has heated, add the eggs to the pan
  • Stir frequently while the eggs cook
  • When the eggs are halfway cooked (still glistening, but less wet) add in the cilantro, Monterey jack cheese and tortilla strips
  • Cook until eggs are fully cooked then remove the pan from the heat
  • Garnish with cotija (or your favorite cheese), pico (or salsa), avocado and extra cilantro!