Mexican Style Scrambled Eggs with Electric Lime Hot Sauce
Serves: 4
Time: 20 minutes
Ingredients
- 6 large eggs, lightly beaten
- 1 cup baked tortilla chips (2 oz) broken into ½ inch pieces
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons unsalted butter
- 1 onion, chopped medium
- 1 red bell pepper, stemmed, seeded, and chopped medium
- 2 garlic cloves
- 1 jalapeno chile, minced
- 2 ounces pepper jack cheese, shredded
- 4 tablespoons Electric Lime for garnish
Directions
Whisk together eggs, tortilla chips, salt, and pepper. Melt the butter in a 10 inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the onion, red pepper, garlic, and jalapeno and cook until softened, about 5 minutes. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet, about 2 minutes. Quickly fold in the cheese and remove the mixture from the pan. Serve with 1 tablespoon of hot sauce per dish.
