A delightful twist on a classic Mexican breakfast dish, combining crispy tortillas with scrambled eggs and a zesty tomato-jalapeño mix.
Cut the tortillas into strips or bite-sized pieces.
Use a sharp knife to ensure clean cuts and avoid tearing the tortillas.
Dice the tomato and finely chop the jalapeño, removing the seeds for less heat.
Wear gloves when handling jalapeños to avoid irritation.
Heat the oil in a skillet over medium heat and fry the tortilla pieces until crispy. Remove and drain on paper towels.
Ensure the oil is hot before adding the tortillas for a crisp texture.
In a mixing bowl, beat the eggs and season with salt and pepper. Stir in the diced tomato and jalapeño.
Whisk the eggs thoroughly to incorporate air for fluffier results.
Pour the egg mixture into the skillet with a little oil and cook, stirring gently, until scrambled.
Cook the eggs on low heat to prevent overcooking and maintain a creamy texture.
Combine the scrambled eggs with the crispy tortillas in the skillet and mix gently.
Mix gently to avoid breaking the tortilla pieces.
Serve the dish topped with sour cream and shredded Monterey Jack cheese.
Add a sprinkle of fresh cilantro for an extra burst of flavor.
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