4 2-inch corn tortillas sliced into 1/ strips, then cut into rectangles
8 large eggs
4 servings kosher salt and pepper black freshly ground
0.5 cup pepper jack cheese shredded
0.5 cup bell pepper red chopped
2 roma tomatoes seeded chopped
3 tablespoons butter unsalted
3 tablespoons vegetable oil
0.5 cup vidalia sweet chopped
Equipment
frying pan
Directions
Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes.
