-
-
My review
Green Chile Tortilla Scramble
6
bakerbob
"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."
Added to shopping list.
Go to shopping list.
Ingredients
15 m servings 414Original recipe yields 1 servings (1 serving)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} PrintFootnotes
- Cook's Notes:
- For multiple servings simply use a larger skillet and increase the ingredients for number of servings desired.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 7Most helpful
Most positive
Least positive
Newest
6/28/2014
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'...
7/16/2014
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!
5/23/2017
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.
5/22/2017
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.
6/28/2016
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 w...