Huevos Revueltos

Ingredients

• 2 teaspoons canola oil 
• 8 6-inch corn tortillas warmed
• 6 large eggs lightly beaten
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.8 cup green onions thinly sliced
• 1  jalapeno 
• 2 ounces monterrey jack cheese shredded with jalapeño peppers
• 4 servings pepper sauce hot such as Tabasco, optional
• 1.8 cups plum tomatoes chopped
• 0.5 teaspoon salt 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Cut jalapeo in half lengthwise; discard seeds from one half and leave seeds in remaining half. Mince both jalapeo halves.
3. Add jalapeo, green onions, and garlic to pan; saut 3 minutes or until tender.
4. Add tomatoes and salt; cook 2 minutes or until thoroughly heated, stirring frequently.
5. Add eggs; cook 3 minutes or until soft-scrambled, stirring constantly.
6. Sprinkle evenly with cheese and cilantro.
7. Serve with tortillas, lime wedges, and hot sauce, if desired.