Green Chile Tortilla Scramble
Ingredients15 m servings 414 cals
- 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.
- Cook's Notes:
- For multiple servings simply use a larger skillet and increase the ingredients for number of servings desired.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 414 calories; 30.5 g fat; 15.5 g carbohydrates; 21 g protein; 429 mg cholesterol; 391 mg sodium. Full nutrition
ReviewsRead all reviews 7
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'...
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!
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.
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.
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 w...