Rating: 4.4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This was a favorite among our guests at the bed and breakfast where I cooked for many years. If you wish, add sautéed onions or diced tomatoes to the mix. I sometimes serve this dish with pinto or black beans and a warmed flour tortilla. This dish also lends itself well to be served with a side of chorizo sausage or any other breakfast meat of your liking.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes.

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Cook's Notes:

For multiple servings simply use a larger skillet and increase the ingredients for number of servings desired.

Nutrition Facts

414 calories; protein 21g; carbohydrates 15.5g; fat 30.5g; cholesterol 428.7mg; sodium 390.5mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
05/14/2014
Yummy.. had for lunch today. will add some meat next time Read More
(4)
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/14/2014
Yummy.. had for lunch today. will add some meat next time Read More
(4)
Rating: 4 stars
06/28/2014
Simple fast and delicious! I followed the recipe and used two heaping tablespoons of 505 Southwestern Medium Roasted Green Chiles (this product comes in a jar already chopped). Next time I'll add some chorizo breakfast sausage or bacon to the pan. Sometimes it's the simple recipes that turn out best. Thank you bakerbob. Read More
(3)
Rating: 5 stars
07/16/2014
This was a great way to use leftover corn tortillas! I used a pizza cutter to cut the tortillas into strips. Try cotija cheese in place of the cheddar sometime! Read More
(2)
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Rating: 5 stars
05/23/2017
I used tortilla strip toppings for salads so they would be crunchy and use hot green chiles to up the wow factor. Quick easy and worth making again. Read More
Rating: 4 stars
06/28/2016
I used olive oil instead of butter to cut down on fat. It was good but nothing spectacular. Simple tasting. Topped it with salsa and it did need it because it was a little bit bland. I used a whole can of mild green chilis for 2 servings. Read More
Rating: 4 stars
02/09/2021
I was looking for a quick breakfast and this recipe did the trick. I have made similar with a red salsa but the green chilies sounded better. They were. I did not have tortillas but I had chips that I crumbled in when the eggs were about half cooked. They were perfect. I think I will get some hotter peppers next time as the ones I had were mild and I felt it needed more kick. I am also going to try adding some fresh baby spinach, let it wilt a bit at the end and serve it for dinner. Photo next time. I was too hungry this time. Read More
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Rating: 5 stars
09/15/2015
I used salsa instead of green chiles! Tasty!!! Read More
Rating: 4 stars
05/22/2017
I used bacon grease to try my tortilla strips. I fried them until they were crisp. Otherwise the tortilla strips wind up being mushy. I used 2 hatch chili's and did not measure anything. Read More
Rating: 5 stars
03/13/2019
Delicious and simple. Came together in less than 10 mins. Used Hatch jarred green chilis I picked up in Walmart. Similar to canned green chilis. Might add some garlic next time too. Served w/ a green salad for dinner. Yummy! Read More