Texas Scrambled Eggs

Texas Scrambled Eggs

4 tsp. vegetable oil
1 jalapeno chile, seeded and chopped
6 small corn tortillas, cut into thin strips
1 doz. eggs
1/2 C. chopped onion
2 C. salsa
1/2 C. sour cream
4 chopped green onions

Heat oil in a large nonstick skillet. Cook tortilla strips and chopped onion in oil for
about 5 minutes, stirring frequently until tortillas are crisp.
Mix eggs and chile; pour over tortilla mixture. Reduce heat to medium. As mixture
begins to set at bottom and sides, gently lift cooked portions with spatula so that
the thin, uncooked portions can flow to bottom. Do not stir. Cook 4−5 minutes or
until eggs are set but moist.
Top each serving with salsa, sour cream and green onions.
Yields 8 servings